Seared Salmon With Mashed Vegetables and Seaweed

Name: Seared Salmon With Mashed Vegetables and Seaweed
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 tablespoons canola oil; 12 1-by-3-inch strips dulse seaweed; 2 medium Idaho potatoes, peeled and cubed; 2 medium parsnips, peeled and cubed; 2 small white turnips, peeled and cubed; 1 clove garlic, minced; 1/2 cup chopped onion; 1 leek, chopped; Coarse salt and freshly ground pepper to taste; 1/4 cup olive oil; 1/4 cup heavy cream; 8 ounces shallots, peeled and sliced; 2 tablespoons olive oil; ⅓ cup flour; 1 pint fish stock or clam juice; 1/2 tablespoon crushed black peppercorns; 2 tablespoons balsamic vinegar; 6 6-ounce salmon fillets; Coarse sea salt and freshly ground pepper to taste; 2 tablespoons canola or grapeseed oil

Servings: persons

2 to 3 tablespoons canola oil
12 1-by-3-inch strips dulse seaweed
2 medium Idaho potatoes, peeled and cubed
2 medium parsnips, peeled and cubed
2 small white turnips, peeled and cubed
1 clove garlic, minced
1/2 cup chopped onion
1 leek, chopped
Coarse salt and freshly ground pepper to taste
1/4 cup olive oil
1/4 cup heavy cream
8 ounces shallots, peeled and sliced
2 tablespoons olive oil
⅓ cup flour
1 pint fish stock or clam juice
1/2 tablespoon crushed black peppercorns
2 tablespoons balsamic vinegar
6 6-ounce salmon fillets
Coarse sea salt and freshly ground pepper to taste
2 tablespoons canola or grapeseed oil

1
Heat the oil in a heavy skillet and fry the seaweed for one minute.
2
Remove and drain on paper towels.
3
Prepare the vegetables.
4
Simmer the first six ingredients together in boiling, salted water for 12 to 15 minutes.
5
Drain and mash.
6
Season to taste and add the olive oil and heavy cream.
7
Mix well and keep warm.
8
Saute the shallots over medium heat in the oil until caramelized (about 10 to 15 minutes).
9
Sprinkle with flour and stir well.
10
Add the fish stock and cook slowly over moderate heat, stirring until any lumps have disappeared.
11
Season to taste with salt, add the crushed peppercorns and vinegar and simmer five more minutes.
12
Set aside and keep warm.
13
Season the salmon with salt and pepper to taste.
14
Heat the oil in a saute pan and sear the salmon for two-and-a-half to three minutes on each side for rare, more for well done.
15
While the fish is cooking, place a mound of potato mixture in the center of six individually heated plates.
16
Spoon sauce around the potato and top it with the salmon fillet.
17
Sprinkle the seaweed on top.

1093

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 to 3 tablespoons canola oil, 12 1-by-3-inch strips dulse seaweed, 2 medium Idaho potatoes, peeled and cubed, 2 medium parsnips, peeled and cubed, and more.

Yes, Seared Salmon With Mashed Vegetables and Seaweed falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!