Sauteed salmon with corn, potato, and arugula

Sauteed salmon with corn, potato, and arugula

MAKES 4 SERVINGS 30 minutes
FiveStar: 
Average: 5 (1 vote)

INGREDIENTS

For the corn, potato and arugula salad

  • 15 gr. dijon mustard
  • 45 gr. fresh lemon juice
  • 20 gr. fresh lime juice
  • 20 gr. sugar
  • 30 mL sesame oil
  • 60 mL olive oil
  • 250 gr. corn kernels
  • 150 gr. cherry tomatoes, quartered
  • 500 gr. new potatoes, cooked and halved
  • 100 gr. arugula
  • 6 gr. cilantro, chopped
  • salt

For the salmon

  • 4 salmon fillets, 250 gr. each
  • olive oil
  • salt

DIRECTIONS

For the corn, potato and arugula salad

To prepare the salad, combine the mustard, juices, and sugar. Slowly whisk in the oils. Toss together the corn, potatoes, arugula, cilantro, and dressing and season with salt.

For the salmon

Season the salmon filets with salt. Heat a large sauté pan, add the olive oil and sear the salmon on the opposite of the skin side until golden brown. Flip, place on a parchment lined baking sheet and finish in a 150⁰C oven until done but juicy.

For the corn, potato and arugula salad

  • 15 gr. dijon mustard
  • 45 gr. fresh lemon juice
  • 20 gr. fresh lime juice
  • 20 gr. sugar
  • 30 mL sesame oil
  • 60 mL olive oil
  • 250 gr. corn kernels
  • 150 gr. cherry tomatoes, quartered
  • 500 gr. new potatoes, cooked and halved
  • 100 gr. arugula
  • 6 gr. cilantro, chopped
  • salt

For the salmon

  • 4 salmon fillets, 250 gr. each
  • olive oil
  • salt

For the corn, potato and arugula salad

To prepare the salad, combine the mustard, juices, and sugar. Slowly whisk in the oils. Toss together the corn, potatoes, arugula, cilantro, and dressing and season with salt.

For the salmon

Season the salmon filets with salt. Heat a large sauté pan, add the olive oil and sear the salmon on the opposite of the skin side until golden brown. Flip, place on a parchment lined baking sheet and finish in a 150⁰C oven until done but juicy.

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Comments

@Yiannis Lucacos

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