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Pan
Roasted Salmon
serves
4
Salmon
- 4
5 oz salmon filets
- 2
oz olive oil
- 20
jumbo asparagus stalks peeled
- 16
grapefruit segments (2 grapefruits)
- 8
Red Bliss potatoes
- 2
oz Balsamic vinegar
- 3
oz butter
- salt
& butter
Preheat
oven to 500° F .
Add asparagus to 1 gallon of boiling salted water
.
Blanch until tender approximately 4 minutes. Cool
in cold water. Remove.
In a saucepan cover potatoes in cold water with
1 tablespoon of salt. Boil until tender. Remove and cut in half.
Season salmon filets on both sides with salt and
pepper. Heat 2 oz of olive oil in large sauté pan. Add salmon.
Cook until golden brown on both sides. Remove fat. Place in 500°
F preheated oven for 4 minutes.
In a medium saucepan warm 2 oz butter and balsamic
vinegar together until butter starts to melt. Add potatoes. Toss until
warm.
Warm the asparagus in medium saucepan with 1 oz
of whole butter and salt and pepper
Place 5 asparagus stalks in center of plate. Place
salmon on top. Place 4 potato halves and 4 grapefruit segments around
plate. Drizzle 2 oz of grapefruit vinaigrette over top.
Grapefruit
vinaigrette
- 1
cup grapefruit juice
- 1/4
cup honey
- 3
shallots chopped fine
- 1
t ground coriander
- 9
T pure olive oil
- 1
T chopped Italian parsley
- salt
& pepper
Reduce
grapefruit juice by 1/2 in non-reactive pan. Pour into a bowl.
Heat honey until honey starts to brown. Add to
grapefruit juice.
Sauté the shallots slowly in 1 T of olive
oil until translucent. Add to grapefruit mixture.
Add remaining ingredients. Whisk until blended.
Adjust seasonings.
Copyright © 1996 by Michael Mina
    
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