CAST IRON SEARED COPPER RIVER SALMON

CAST IRON SEARED COPPER RIVER SALMON image

Categories Fish

Yield Serves 6

Number Of Ingredients 11

Ingredients

6-5oz Copper River Salmon Fillet (skinned and deboned)
3 ½ # Potatoes peeled and cut for mashed
1pc Fresh Horseradish Root
1 # Whole Butter (as needed for potatoes and spinach)
1cup Heavy Cream (as needed for potatoes)
10cups Fresh Spinach
½ cup Olive Oil
1 ½ cups Red Wine Demi Glace Reduction (see below)
Kosher salt and course ground black pepper (to taste)
Micro Shoots (for garnish - optional)
White Truffle Oil (to toss the micro shoots - optional)

Steps:

SALMON Pre heat oven to 425* Rub salmon fillets with olive oil and season with salt and pepper. Heat cast iron skillet to very hot. Put a couple drops of olive oil on the cast iron skillet, place salmon flesh side down on the skillet, and sear until lightly browned and caramelized (approx. 2-3 minutes). Turn salmon over and place in oven for 7-10 minutes or until your desired doneness is reached (the salmon could require less or more cooking time depending on the thickness of the fish). A few minutes before the salmon is ready make sure the potatoes and sauce are hot and ready. (You may have to adjust the consistency of the sauce with a little water or stock.) Also make the spinach. PLATING THE DISH Start with a serving of potatoes in the center of the plate. Stir the spinach and butter around in the pan, divide it equally, grab one portion of spinach and shake off some of the excess liquid but not all and place on top of the potatoes (be sure not to cover the potatoes completely). Place one portion of salmon on top of the spinach (caramelized flesh side up) allowing some of the spinach and potatoes to show. Drizzle with 1 ½ - 2 oz of demi glace around the plate and slightly over the salmon. And for the final touch, toss the micro shoots with a little truffle oil season with a pinch of kosher salt and place a little bundle on top the salmon. BON APPETITE! SPINACH As you like DEMI GLACE You can make your own Demi Glace or you can purchase a store bought mix or a pre made by Culinarte. 1 Minced Shallot ½ cup Red Wine (such as Merlot or Zinfandel) 2 cup Demi Glace 1tsp Vegetable oil (to sauté shallots) Sauté shallot and add ½ cup red wine and reduce by half. Add demi glace and reduce to 1 ½ cups or to a sauce consistency. Strain and set aside until ready to serve. MASHED POTATOES As you like.