Lunchbreak: Chef Judson Todd Allen makes pan seared salmon

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Judson Todd Allen

Chef Blend Weekend
January 15-17

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Pan Seared Salmon

2 (4oz) salmon portions
4 oz fresh arugula greens
1/2 lb fingerling potatoes (cut in thin pieces/coin shaped)
2 Tbs duck fat
1 Tbs creme fraiche
1 tsp preserved lemon
1 tsp snipped chives
1 tsp grape seed oil
1 tsp fresh squeezed lemon juice
1/2 tsp smoked paprika
1/2 tsp onion powder
salt and pepper to taste

Add duck fat to medium high skillet.  Bring fat to temperature and add potatoes. Cook for 2-5 minutes both sides to get golden and crispy. Remove and drain on towel.  Season with sea salt and pepper. To limit moisture, pat dry salon with a towel. Season salmon with salt, pepper, onion powder and paprika and place In a skillet over medium high temperature, with grape seed oil. Sear on both sides to achieve crispy skin and golden color. Layer your dish with fresh arugula tossed in oil and lemon juice, your crispy potatoes and then salmon. Top with preserved lemon, creme fraiche and chives.


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