Developed by Jack Achenbach, RDN, LD
Seared Atlantic Salmon With Chilled Watercress
I grew up opposed to seafood. And I still am, even if it's good for you. Salmon, however, I find more tolerable now than ever. I like it seared to where the skin is golden with an orange hue and crispy beyond belief. The point just beyond undercooked and right before it untastefully dries out. Most importantly, it must be disguised by the foods of its pairing.
Prep Time: 30 minutes
Salt & White pepper
White wine vinegar
Lemon, sliced, seared
Salmon: Let salmon come to room temperature. Season with salt and white pepper. Heat a non-stick pan with oil over high heat. When you first see smoke coming from the oil, carefully add the salmon skin side down and gently shake the pan to prevent it from sticking to the bottom of the pan. After about 30 seconds, turn the heat down to medium-high and continue to sear the salmon until the underside is golden brown. Flip the salmon over, turn the heat to low and allow the salmon to cook to your desired internal temperature.
Pickled Veg: Bring to a boil vinegar, water, sugar, salt, and garlic. Remove from heat and pour over green beans and fennel. Allow to sit for at least 20 minutes.
Assembly: Scoop 1/3 cup of cooked amaranth into the center of a plate, Top with watercress, pickled veg, seared salmon, and lemon slices.
Drizzling the salmon with a chive infused olive oil adds a great depth of flavor!
Allowing the salmon to come to room temperature before searing will prevent a rapid decrease in cooking oil temperature.
Store and refrigerate ingredients separately.