Seared salmon/mashed potatoes served with orange white wine sauc. Serve the salmon with the mashed potatoes with leeks. Top of the wilted arugula and corn. RICARDO Magazine serves up a world of recipes and advice while bringing you gourmet discoveries from home and abroad.
Remove the fillets and the orange slices from the baking dish. Keep them warm, you can place them back in the. Top with the cooked fillets and cooked vegetables. You can cook Seared salmon/mashed potatoes served with orange white wine sauc using 10 ingredients and 13 steps. Here is how you cook that.
Ingredients of Seared salmon/mashed potatoes served with orange white wine sauc
- Prepare 1 kg of salmon.
- You need of Black pepper.
- You need of Salt.
- Prepare 500 g of Irish potatoes.
- Prepare 25 g of Butter.
- It’s 1/4 cup of Milk.
- It’s 1/2 cup of Orange juice.
- Prepare 1/2 tbsp of White wine.
- You need of Shallot (2).
- You need of Baby asparagus.
Drain the potatoes and return them to the saucepan. Sprinkle with the chives and parsley and serve at once. Season the salmon with salt and pepper. In a large saute pan, over high heat, add the olive oil.
Seared salmon/mashed potatoes served with orange white wine sauc step by step
- Scale and wash your salmon.
- Pat it dry with paper towel.
- Season with black pepper and salt leave for 5min.
- Meanwhile get your griddle pan brush with olive when it's hot place your salmon on it.
- 5min on each side.
- Peel and wash your potatoes in salted water till it's very soft.
- Drain out the water and pour the potatoes in a bowl and mash immediately with a masher.
- Add milk and butter to have that buttery and milky taste.
- Grill or boil baby asparagus any preferable method.
- In a small skillet add your white wine, orange juice, shallot, black pepper and salt.
- Boil on low heat till it reduces in size.
- Sieve out before serving.
- Lay your asparagus on a plate, scoop your mashed potatoes on it top with salmon and drizzle the orange white wine reduction on the side..
Wine pairing: A Fumé Blanc, Sauvignon Blanc, or crisp Chardonnay will complement any citrus-seafood dishes (perhaps served with a. Salt and freshly ground pepper to taste. Add the scallops and sear until browned on both sides. This seared salmon is nicely complemented by a creamy, lemony white wine mushroom sauce, flavored with thyme and dill weed. Lovely served with steamed asparagus and crusty bread to soak up extra sauce.