Salmão selado na frigideira

Ingredientes

• 4 to 6 alaskan fingerling potatoes, halved lengthwise, thenquartered
• 1 pint grape or cherry tomatoes, halved
• 2 to 4 wild salmon filets
• olive oil
• kosher salt & freshly ground pepper
• 1 tbsp unsalted butter
• 1/4 cup walnuts, lightly toasted
• 1/3 cup extra virgin olive oil
• 1/4 cup chives, finely minced
• 1 small garlic clove, smashed and chipped
• 1/8 cup parmesan cheese, grated
• 1/8 tsp kosher salt

Modo de preparo

1. 1

   --- Make the Fingerling Potatoes and Semi-Dried Grape Tomatoes ---

2. 2

   Pre-heat oven to 325 degrees.

3. 3

   On separate parchment-lined baking sheets; place the potatoes and tomatoes cut side up.

4. 4

   Drizzle with olive oil and season with kosher salt & freshly ground pepper.

5. 5

   Bake the tomatoes for 45 minutes to an hour, and the potatoes until they are golden and become somewhat soft and cooked through.

6. 6

   --- Make the Chive-Walnut Pistou ---

7. 7

   Using a hand blender or a blender, pulse the walnuts to break them up into small pieces.

8. 8

   Add the parmesan cheese and the garlic. Blend to fully incorporate.

9. 9

   In a small bowl, combine the nut mixture with the chives and olive oil.

10. 10

    Season with salt & pepper, adding more olive oil if needed.

11. 11

    --- To cook the Salmon ---

12. 12

    Increase the heat of the oven to 350 degrees after the potatoes finish cooking.

13. 13

    Heat some olive or canola oil in a heavy-bottom skillet.

14. 14

    Pat the filets dry with a paper towel and season the salmon on both sides with salt & Pepper.

15. 15

    When the oil begins to shimmer and just starts to smoke, carefully place the salmon filets skin side down into the skillet, then gently press them into the pan with a fish spatula to promote crisping of the skin. Reduce the heat to medium-high.

16. 16

    Using a fish spatula, turn the fish over after about 3 to 4 minutes, depending on the thickness of the filets. Be careful to get the spatula completely under the skin to keep it in tact.

17. 17

    Add butter to the pan and let it melt. Use a spoon and baste the melted butter onto the salmon filets. Cook on the flesh side for about 1 minute, then place the skillet in the oven.

18. 18

    After 3 to 4 more minutes, baste the salmon again with the butter and check for doneness. The optimal internal temperature is 120 degrees.

19. 19

    When the salmon is finished cooking, serve it with the Pistou sauce, tomatoes and potatoes.