Pan Seared Wild Atlantic Salmon with Lemon Caper Emulsion

AuthorChef Dr. Lo
RatingDifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients:

Fish
 3.50 oz Wild Atlantic Salmon Filet
 1 tbsp Canola Oil
 Kosher Salt and Fresh Cracked Pepper to Taste
 Fleur de Sel Sea salt
Lemon caper emulsion sauce
 1 Shallot, sliced
 1 Clove Garlic, sliced
 1 tbsp Extra Virgin Olive Oil
 1 Lemon, juiced and zested
 1 tbsp Capers
 ½ cup Edamame Beans, blanched
 ¼ cup Cherry Tomatoes
 Kosher salt to taste
 Black pepper freshly cracked to taste

Steps:

1

Preheat the oven to 350 degrees F.

2

Bring a quart of water to a boil, add 1 Tsp. salt.

3

Make 3 thin slices just thru the skin of the salmon Filet.

3 thin slices just thru the skin

4

Season both sides of the salmon with Kosher salt and fresh cracked pepper.

Season both sides of the salmon

5

Heat a sauté pan on medium high heat for 1 minute, add 1 Tablespoon of Canola oil.

Heat a sauté pan

6

Place the skin side of the salmon down on the pan and gently lay it away from you so that the oil does not splatter towards you.

Skin side of the salmon down

7

Sear the salmon skin side down for 1 minute, then place the entire pan in the oven and roast for 5-7 minutes, until the salmon is done.

Place the entire pan in the oven

8

Cook the Edamame in the boiling water for 3 minutes or until tender.

9

Sweat the sliced shallots and garlic in a sauté pan with extra virgin olive oil under low medium heat for 4 minutes, until the shallots are soft.

Sweat the sliced shallots and garlic

10

Add the lemon juice and zest, along with the capers to the shallots.

Add the lemon juice

11

Add the cherry tomatoes to the sauce and cook for 2 minutes.

Add the cherry tomatoes

12

Strain the Edamame beans and add the to sauce.

Add the Edamame

13

Season the sauce with kosher salt and fresh cracked pepper.

14

Plate the dish with the tomatoes, Edamame beans and lemon caper emulsion on the bottom of the plate.

Edamame beans and lemon caper emulsion

15

Lay the seared salmon with the skin side up on top.

Edamame beans and lemon caper emulsion

16

Finish the dish with a few sprinkles of the Fleur de Sel sea salt on top of the salmon.

Sprinkles of the Fleur de Sel sea salt

CategoryCuisineCooking Method

Ingredients

Fish
 3.50 oz Wild Atlantic Salmon Filet
 1 tbsp Canola Oil
 Kosher Salt and Fresh Cracked Pepper to Taste
 Fleur de Sel Sea salt
Lemon caper emulsion sauce
 1 Shallot, sliced
 1 Clove Garlic, sliced
 1 tbsp Extra Virgin Olive Oil
 1 Lemon, juiced and zested
 1 tbsp Capers
 ½ cup Edamame Beans, blanched
 ¼ cup Cherry Tomatoes
 Kosher salt to taste
 Black pepper freshly cracked to taste

Directions

1

Preheat the oven to 350 degrees F.

2

Bring a quart of water to a boil, add 1 Tsp. salt.

3

Make 3 thin slices just thru the skin of the salmon Filet.

3 thin slices just thru the skin

4

Season both sides of the salmon with Kosher salt and fresh cracked pepper.

Season both sides of the salmon

5

Heat a sauté pan on medium high heat for 1 minute, add 1 Tablespoon of Canola oil.

Heat a sauté pan

6

Place the skin side of the salmon down on the pan and gently lay it away from you so that the oil does not splatter towards you.

Skin side of the salmon down

7

Sear the salmon skin side down for 1 minute, then place the entire pan in the oven and roast for 5-7 minutes, until the salmon is done.

Place the entire pan in the oven

8

Cook the Edamame in the boiling water for 3 minutes or until tender.

9

Sweat the sliced shallots and garlic in a sauté pan with extra virgin olive oil under low medium heat for 4 minutes, until the shallots are soft.

Sweat the sliced shallots and garlic

10

Add the lemon juice and zest, along with the capers to the shallots.

Add the lemon juice

11

Add the cherry tomatoes to the sauce and cook for 2 minutes.

Add the cherry tomatoes

12

Strain the Edamame beans and add the to sauce.

Add the Edamame

13

Season the sauce with kosher salt and fresh cracked pepper.

14

Plate the dish with the tomatoes, Edamame beans and lemon caper emulsion on the bottom of the plate.

Edamame beans and lemon caper emulsion

15

Lay the seared salmon with the skin side up on top.

Edamame beans and lemon caper emulsion

16

Finish the dish with a few sprinkles of the Fleur de Sel sea salt on top of the salmon.

Sprinkles of the Fleur de Sel sea salt

Pan Seared Wild Atlantic Salmon with Lemon Caper Emulsion

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