Friday, July 29, 2011

Seafood Spiced Seared Salmon with Creamy Garlic Red Mashed Potatoes and Lemon Broth

Seafood Spiced Seared Salmon with Creamy Garlic Red Mashed Potatoes and Lemon Broth

Serves: 6
Prep: 10 minutes
Cook: 25 minutes

6 c. water, for boiling
2 pinches salt
4 medium red potatoes, chopped
1 T. olive oil
1 ½ c. white onion, diced
3 c. chicken stock, or broth
6 t. lemon zest
½ c., plus 2 T. fresh lemon juice
1 c. milk
2 garlic cloves, minced
1 pinch salt
6 salmon fillets, 4 oz. each
6 t. Keith Lorren’s Seafood Spice
3 T. olive oil
6 chives, halved

In a large pot bring water to a boil, add salt and potatoes. Cook until tender about 20 minutes. Drain and set aside.

For broth heat oil over medium in a medium sauce pan and add onions. Cook until tender, about 5 to 7 minutes. Stir in broth, lemon zest and juice then bring to a high simmer. Cook about 10 minutes for flavors to meld.

In meantime in another medium sauce pot simmer together milk, garlic and salt for flavors to infuse the milk. In a large bowl pour milk over tender potatoes and using a hand-held mixer blend until smooth, set aside.

For salmon season both sides of fillet with Keith Lorren’s Seafood Spice and using a non-stick skillet heat olive oil over medium high heat. Sear each side of salmon until golden crisp, about 3 to 4 minutes per side.

To assemble dish ladle about ½ cup of broth into six bowls, dollop about ½ cup of mashed potatoes into the center of each bowl, top each with a seared salmon fillet and garnish with a chive.

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