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Pan-seared salmon with roasted lemon, in a shallot, Castelvetrano olive, capers, dijon, creme fraiche sauce.
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Cut a lemon into ¼ inch slices, pick out seeds and drizzle with olive oil. In a small carbon steel pan on medium heat, pan roast the lemon slices until slightly charred on one side, about 2 mins, check occasionally. Carefully turn and pan roast the other side. Remove from heat and set aside. Alternatively, roast slices in a 400°F oven for about 10-15 min until slightly charred, check occasionally.
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Cut 1 lb. of salmon into ½ inch slices. You should have about 6-8 pieces. In a hot cast iron pan (or nonstick pan), add some neutral oil and sear the salmon slices (in batches if necessary as you don’t want to crowd the pan), about 2-3 min on one side, flip and cook for about 30 sec-1 min on the other side. Remove from pan, keep warm.
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Turn heat down to medium, add a little bit of oil and sauté a small minced shallot until softened. Deglaze pan with ½ cup white wine or chicken broth, stirring occasionally to release any browned bits and let it reduce a bit. Add in a dollop of dijon mustard, stir to combine with the liquid, toss in a handful of torn and pitted Castelvetrano/any green olives, a Tbsp of minced capers, and the reserved pan-roasted lemon. Turn heat down to a simmer and let flavors combine for about 2minutes. Remove from heat, stir in a dollop of creme fraiche and a handful of chopped parsley. Taste and adjust seasoning, adding fresh lemon juice, salt, pepper, and red pepper flakes if needed. Serve fish with olives, roasted lemon + sauce spooned around.
#f52seafood
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