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Black round dinner plate with pan seared salmon served with crispy potato wedges and green herbed sauce and pickled red onions served with a lime wedge and a metal fork.

Pan-Seared Salmon

leeks, bacon, fingerling potatoes, chive crema

STARS

Pan-seared salmon with roasted fingerling potatoes, melted leeks, smoked bacon, pickled red onions and chive crema.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Ingredients

Pickled Red Onions

  • 1 red onion, sliced thinly
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sugar
  • ½ cup water

Pan-Seared Salmon and Potatoes

  • 1 pound fingerling potatoes, halved
  • 3 tablespoons canola oil, divided
  • 2 teaspoons thyme leaves
  • 2 tablespoons minced parsley
  • 4 salmon fillets
  • 4 ounces bacon
  • 2 leeks, sliced thinly
  • 1 lemon, sliced into wedges

Chive Crema

  • ¼ cup chopped chives
  • 1 garlic clove
  • ½ teaspoon salt
  • ½ cup milk
  • 1 lemon, juiced
  • 1 cup sour cream
Directions
1
Preheat the oven to 375°F. 
2
Place the onions in a heatproof bowl. In a small saucepan, combine the remaining ingredients and bring to a boil. Pour the hot liquid over the onions to pickle and cool to room temperature. 
3
Toss the potatoes with 2 tablespoons oil, salt, and pepper on a baking sheet. Roast for about 20 minutes, until tender. Cool slightly, then toss with thyme and parsley. 
4
Dry the salmon with paper towels and sprinkle with salt and pepper. Heat a large skillet over medium heat with the remaining 1 tablespoon oil. When hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes. 
5
Return the skillet to medium heat and add the bacon. Cook, turning once, until crisp, about 5-7 minutes. Transfer to a paper towel-lined plate. When cool, crumble or finely dice. 
6
Pour all but 1 tablespoon of bacon fat out of the skillet and return to medium-low heat with the leeks. Season with salt and cook, stirring, until softened, 5-7 minutes. 
7
Add the potatoes and bacon to the skillet with the leeks and toss to combine, off of the heat.  
8
To make the chive crema, blend the chives, garlic, salt, milk and lemon juice in a blender or with an immersion blender. Place the sour cream in a mixing bowl and fold the chive mixture into the sour cream to combine fully (do not blend the sour cream or it will turn to liquid).
9
To serve, divide the salmon between plates. Top with leeks and potatoes, pickled red onions and chive crema. Serve with lemon wedges on the side.

Pan-Seared Salmon

leeks, bacon, fingerling potatoes, chive crema

STARS

Pan-seared salmon with roasted fingerling potatoes, melted leeks, smoked bacon, pickled red onions and chive crema.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Pickled Red Onions

  • 1 red onion, sliced thinly
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sugar
  • ½ cup water

Pan-Seared Salmon and Potatoes

  • 1 pound fingerling potatoes, halved
  • 3 tablespoons canola oil, divided
  • 2 teaspoons thyme leaves
  • 2 tablespoons minced parsley
  • 4 salmon fillets
  • 4 ounces bacon
  • 2 leeks, sliced thinly
  • 1 lemon, sliced into wedges

Chive Crema

  • ¼ cup chopped chives
  • 1 garlic clove
  • ½ teaspoon salt
  • ½ cup milk
  • 1 lemon, juiced
  • 1 cup sour cream

Directions

1
Preheat the oven to 375°F. 
2
Place the onions in a heatproof bowl. In a small saucepan, combine the remaining ingredients and bring to a boil. Pour the hot liquid over the onions to pickle and cool to room temperature. 
3
Toss the potatoes with 2 tablespoons oil, salt, and pepper on a baking sheet. Roast for about 20 minutes, until tender. Cool slightly, then toss with thyme and parsley. 
4
Dry the salmon with paper towels and sprinkle with salt and pepper. Heat a large skillet over medium heat with the remaining 1 tablespoon oil. When hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes. 
5
Return the skillet to medium heat and add the bacon. Cook, turning once, until crisp, about 5-7 minutes. Transfer to a paper towel-lined plate. When cool, crumble or finely dice. 
6
Pour all but 1 tablespoon of bacon fat out of the skillet and return to medium-low heat with the leeks. Season with salt and cook, stirring, until softened, 5-7 minutes. 
7
Add the potatoes and bacon to the skillet with the leeks and toss to combine, off of the heat.  
8
To make the chive crema, blend the chives, garlic, salt, milk and lemon juice in a blender or with an immersion blender. Place the sour cream in a mixing bowl and fold the chive mixture into the sour cream to combine fully (do not blend the sour cream or it will turn to liquid).
9
To serve, divide the salmon between plates. Top with leeks and potatoes, pickled red onions and chive crema. Serve with lemon wedges on the side.