Wednesday, April 21, 2010
Pan Seared Salmon & Dubliner Cheese Potato Bread
This week I will be at Whole Foods in Alpharetta GA taking part in a wonderful event entitled 'Take Home a Chef'. I will be one of several chefs taking part with the goal being to teach and encourage people to cook & eat quality wholesome food at home. Yes, you too can make restaurant qualtiy food with a little imagination, and a little help from your friends (thanks Paul McCartney!) So, my contribution to the evening is a wonderful 'Salmon & Potato bread' dish I created especially for the night. This dish is simple, yet elegant, tasty, wholesome, low in fat and can be prepared in minutes! Don't believe me?...go on and give this a try!
I infused KerryGold 'Dubliner' cheese into the potato bread for a more robust flavor that compliments the delicacy of the fish perfectly, and rubbed the salmon with a smoked paprika for an added kick. Put this altogether with a fresh salad and side of my special 'lemon caper mayo', and you are good to go! Serve with a cold crisp glass of chardonnay, and viola!
• 1 ½ lbs salmon (skin removed cut in to 4 pieces)
• ½ tsp sea salt
• ¼ tsp smoked paprika
• 1 Tbsp olive oil
(Baby arugula salad with citrus herb vinaigrette)
• 1 Tbsp fresh lemon juice
• ½ tsp honey
• Pinch of sea salt and fresh ground black pepper
• 3 Tbsp extra virgin olive oil
• 4 cups (packed) baby arugula salad greens
• Sprig of dill (chopped)
• Sprig of flat leaf parsley (chopped)
• 1 Tbsp finely sliced red onion
(Lemon caper mayonnaise)
• 1/2 cup mayo
• 1/2 tsp Dijon mustard
• 2 tsp capers (drained and chopped)
• 2 tsp lemon juice
• pinch salt and ground black pepper
(Dubliner cheese potato bread)
• 2 medium Yukon gold potatoes, peeled (1 cup mashed)
• 1-cup flour
• ½ tsp baking powder (sifted)
• ½ tsp salt
• ¼ cup Kerrygold Dubliner Cheese
• 1 Tbsp butter (melted)
• ¼ cup whole milk
1. Prepare the lemon caper mayo by mixing mayo, mustard, chopped capers, lemon juice, salt and pepper together in a bowl, then refrigerate until ready.
2. To make potato bread, cut potatoes into quarters and place in a saucepan with cold salted water. Bring water to a boil and cook for 15-20 minutes until the potatoes are tender when pierced with a fork. Then drain and allow them to dry out on low heat for a few seconds in a colander over the warm pot. Finally, mash the potatoes.
3. Sieve the flour, baking powder and salt together then add to potatoes. Stir in the Dubliner cheese, milk and melted butter. Knead lightly on a floured surface.
4. Roll out to ¼“depth with a floured rolling pin and shape into a rectangle. Use a sharp knife to cut around uneven edges, then cut into 4 squares lengthwise and cut again to form 8 triangles.
5. Sprinkle salmon fillets with a little sea salt and smoked paprika. Add olive oil to a hot heavy based skillet and place salmon to sear for 3-4 minutes on each side (flesh will be pink and flakey).
6. Sprinkle a little flour on griddle and cook potato bread in small batches on medium heat for 3-4 minutes on each side until the crusts are golden brown.
7. To make citrus vinaigrette, squeeze lemon juice in to bowl with sea salt and honey. Slowly whisk in olive oil until mixture emulsifies then stir in arugula, herbs and red onion. Gently toss together.
8. To assemble, place a dollop of mayo on each potato bread triangle (allow 2 per person) arrange on one side of the with the salad on the other. Place the salmon over the salad into the center of the plate, drizzle with olive oil, garnish and serve.