Salmon can be super. Or super dry. Super lifeless. Super fishy. Super blah.
Sear Salmon with Tomato Shallot Cream is super good. Dare I say dangerously delicious.
Sear salmon in a pan with a bit of butter and olive oil until golden, and lay gently and blissfully on a bed of delicate matchstick veggies. Let the salmon and veggies soak up every droplet of tangy, rich, acidic, sumptuous tomato shallot cream.
I could go on and on about why this dish is so amazing, but let’s just cut to the chase. Read the ingredients, buy them, and find stomach ecstasy.
Makes: for 4 people
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
The Ingredients
4, medium salmon fillets
2 large handfuls yellow and green beans
1 bunch of Swiss Chard
1 dozen cherry tomatoes, cut in half
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 shallot, minced
2 tablespoons tomato paste
1/3 cup cream
3 tablespoons white wine vinegar
1 teaspoon freshly chopped tarragon
All-purpose flour, to dredge
Salt and pepper
The Steps
Preheat oven to 350 degrees.
For veggies: blanch green beans by boiling until al dente (about 3-5 minutes), then immediately soaking in ice water. Remove from ice water and cut into 2 inch pieces.
Cut off Swiss chard stems and julienne stems into 2-inch long, thin pieces. Set aside separately from about 2-3 torn Swiss chard leaves.
For salmon: Lightly dredge salmon in flour, dusting off excess flour and sprinkling both side with salt and pepper. In a nonstick pan over medium heat, add butter and 1 tablespoon olive oil. Add salmon skin side down and sear for about 3 minutes, until light golden. Flip and sear other side for about 1 minute. Remove from pan and place in oven for 9-11 minutes, or until medium.
For sauce: While salmon is in the oven, add about 1 tablespoon olive oil and shallot. Let simmer while stirring for about 1 minute. Add vinegar, tomato paste, and cream. Stir until combined. Add ¾ cup water, stir, and let reduce until sauce slightly thickens, for a few minutes.
Add Swiss chard stems, blanched green beans, and tomatoes. Cover and let simmer for 2 minutes, stirring after 1 minute. Add tarragon and Swiss chard leaves. Toss until wilted. Taste sauce to make sure there’s a slight “kick” from the vinegar, and add a splash more if necessary.
Plate immediately with shallot tomato cream and veggies on bottom, and salmon on top.
The Steps with Pictures
Preheat oven to 350 degrees.
For veggies: blanch green beans by boiling until al dente (about 3-5 minutes), then immediately soaking in ice water. Remove from ice water and cut into 2 inch pieces.
Cut off Swiss chard stems and julienne stems into 2-inch long, thin pieces. Set aside separately from about 2-3 torn Swiss chard leaves.
For salmon: Lightly dredge salmon in flour, dusting off excess flour and sprinkling both side with salt and pepper. In a nonstick pan over medium heat, add butter and 1 tablespoon olive oil. Add salmon skin side down and sear for about 3 minutes, until light golden. Flip and sear other side for about 1 minute. Remove from pan and place in oven for 9-11 minutes, or until medium.
For sauce: While salmon is in the oven, add about 1 tablespoon olive oil and shallot. Let simmer while stirring for about 1 minute. Add vinegar, tomato paste, and cream. Stir until combined. Add ¾ cup water, stir, and let reduce until sauce slightly thickens, for a few minutes.
Add Swiss chard stems, blanched green beans, and tomatoes. Cover and let simmer for 2 minutes, stirring after 1 minute. Add tarragon and Swiss chard leaves. Toss until wilted. Taste sauce to make sure there’s a slight “kick” from the vinegar, and add a splash more if necessary.
Plate immediately with shallot tomato cream and veggies on bottom, and salmon on top.
