American cuisine

Advanced

Pan Roasted Pacific Salmon

Name: Pan Roasted Pacific Salmon
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: American
Ingredients: ㅤ ㅤㅤFor The Eggplant; 4 large Eggplant; 4 sprigs Rosemary; 3 cloves Raw Garlic Minced 2 Each Cloves of Roasted Garlic; 4 tsp. Olive Oil; 2 tsp. Salt; 2 tsp. Ground Black Pepper; ㅤㅤ ㅤFor The Puree; 1/2 cup Walnuts Roasted and Chopped Walnuts; 1 tbsp. Olive Oil; 1/4 tsp. Salt; 1/4 tsp. Ground Black Pepper; ㅤ ㅤAnise Oil; 1 Qt Neutral-Tasting Oil; 1/4 cup Ginger, Minced; 1/4 cup Raw Garlic Minced; 3 medium Star Anise; 1 cup Korean Chili Flake; ㅤ ㅤPangrill The Vegetables; 7 small Cherry Tomatoes, Split; 8 medium Okra; 1/4 cup Corn; ㅤ ㅤFor The Salmon; 1½ tsp. Vegetable Oil; 6 oz. Salmon; 1½ tsp. Salt; ㅤ ㅤStirfry The Vegetables; 1½ tbsp. Olive Oil; 1 small Shallot Sliced; 1 large Bell Pepper

Chef Cameron Brady

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

This pan-roasted salmon dish is an entree you can serve and enjoy with that special someone. With a charred summer succotash, eggplant puree and perfectly roasted salmon, this is a healthy, classy dish you can now learn to make at home.

Recipe

PRE TIME: 35 min

COOKING TIME: 35 min

TOTAL TIME: 1 hr 10 min

2 SERVING

Ingredients:

ㅤ ㅤㅤFor The Eggplant
4 large Eggplant
4 sprigs Rosemary
3 cloves Raw Garlic Minced 2 Each Cloves of Roasted Garlic
4 tsp. Olive Oil
2 tsp. Salt
2 tsp. Ground Black Pepper
ㅤㅤ ㅤFor The Puree
1/2 cup Walnuts Roasted and Chopped Walnuts
1 tbsp. Olive Oil
1/4 tsp. Salt
1/4 tsp. Ground Black Pepper
ㅤ ㅤAnise Oil
1 Qt Neutral-Tasting Oil
1/4 cup Ginger, Minced
1/4 cup Raw Garlic Minced
3 medium Star Anise
1 cup Korean Chili Flake
ㅤ ㅤPangrill The Vegetables
7 small Cherry Tomatoes, Split
8 medium Okra
1/4 cup Corn
ㅤ ㅤFor The Salmon
1½ tsp. Vegetable Oil
6 oz. Salmon
1½ tsp. Salt
ㅤ ㅤStirfry The Vegetables
1½ tbsp. Olive Oil
1 small Shallot Sliced
1 large Bell Pepper
1 tsp. Salt
1 tsp. Ground Black Pepper

Directions:

Step 1 【For The Eggplant Puree】

For the eggplant puree start by preheating your oven to 180°C / 350°F. Take the eggplants and cut them in half from top to bottom.

Step 2

Then with the flat inside of the eggplant facing you make an incision a half-inch into the surface. Stuff the crevice with the rosemary and garlic.

Step 3

Season generously with olive oil, salt, and black pepper.

Step 4

Wrap the two halves back together with aluminum foil and bake for 25-30 mins or until the flesh of the eggplant gives no resistance when pierced with a fork. Remove from the oven and discard the rosemary sprigs.

Step 5

Using a spoon scrape the insides of the eggplant into a blender and puree with walnuts.

Step 6

Season with salt and pepper. Cool and reserve puree until ready to plate.

Step 7 【Anise Oil】

Begin the anise oil by slicing the garlic and ginger. Place in a medium saucepan and cover with 1 quart of neutral oil. Add star anise. Turn the heat on medium and slowly bring the temperature of the oil up, stirring every 2-3 mins. As the oil heats up the items in the pot will slowly start to fry.

Step 8

When the garlic and shallots begin to look golden brown add the chili flake. Turn the heat off and allow the oil to cool and infuse in the pot. When the oil temperature has cooled scoop out the star anise and dispose. Transfer the remaining items in the pot to a blender and process on high for 30 seconds. Reserved in a tightly covered container this oil will keep its flavor for 2 months.

Step 9

Prepare the charred succotash by first shucking and cutting the corn from the cob and set aside. Dice the bell pepper and reserve as well. Remove the stems from the okra and slice in half lengthwise. Place a large sauté pan on the stove on high heat and allow the pan to get as hot as possible.

Step 10 【Pan-grill The Vegetables】

Working in batches, add the tomatoes, corn, and okra to the dry pan. No oil. Allow the veggies to char in the pan with a little stirring. When the veggies have a nice char on them set aside and cool until ready to plate.

Step 11【Assemble】

Preheat your oven to 180°C / 350°F. Warm the eggplant puree and set aside.

Step 12【For The Salmon】

Season your salmon and place skin down in a nonstick pan over medium-high heat. After 2 minutes place the pan into the preheated oven and finish cooking fish.

Step 13