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Michael Symon's Wild Salmon with Spring Onions

Salmon filet fragrant with garlic cooked with spring onions and potatoes.

Michael Symon's Wild Salmon with Spring Onions


2 tablespoons olive oil
Four 4 ounces each wild salmon filets, skin on and pin bones removed
  kosher salt
  freshly ground black pepper
6 ounces (about 1 cup) fingerling potatoes, blanched until al dente and cut into 1/4 inch slices
4 spring onions quartered lengthwise and blanched 3 minutes in salted boiling water
1 clove garlic, minced
1/2 cup chicken stock
  1 tablespoon Dijon mustard
2 tablespoons butter
1 tablespoon chopped flat-leaf parsley

Cooking Instructions

Warm the olive oil in a large sauté pan over medium heat. Season the salmon with salt and transfer to the hot sauté pan, skin side down. Sear the salmon without moving it for 3 minutes to crisp the skin. Turn the salmon over and add the potatoes, spring onions and garlic to the pan. Cook until the salmon is lightly browned and the garlic is fragrant, about 2 minutes.

Add the chicken stock, scraping up any brown bits from the bottom of the pan. Whisk in the mustard and let simmer for 1 to 2 minutes. Whisk in the butter and parsley and season to taste with salt and pepper. Serve immediately.

Serves 4.

Adapted from Chef Michael Symon, Lola and Lolita, Cleveland

Equipment List

Saute Pans
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