Friday, May 13, 2011

Salmon with Pan Roasted Vegetables

I must have posted about half a dozen salmon recipes since I started writing this blog. It is such a versatile fish. Originally I was planning to cook the salmon with julienned vegetables in a paper envelope (Saumon en Papillote) but after working in the garden whole day I have decided on a simpler but still delicious pan roasted version. Since the salmon and vegetables cook very fast, less then 5 minutes, it is better to have the mashed potatoes cooked before and kept warm in toaster oven (my preference) or regular oven.
For vegetables I used julienned red pepper and zucchini and thinly sliced onions and cremini mushrooms. The fish and vegetables were cooked in same frying pan and at the same time, in olive oil and butter and on high heat. Cook the salmon good side down first for 3 minutes, turn salmon over, stir vegetables and cook for 2 more minutes or till fish just starts to flake. Do not over cook. During my prep I made a sauce that had a mayonnaise base with wasabi and maple syrup mixed in.  

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