Pan-fried Salmon with Potatoes
This recipe is courtesy of Chef Jimmy Chok, who is with the Norwegian Seafood Council.
Season salmon and set aside.
Heat 1 tbsp of olive oil and cook onion until soft. Then add potato.
Sauté slowly until potato is cooked. Add thyme and season well. Then remove from fire.
In a pot, heat wine and reduce by half, then add in cream.
Bring cream to a boil then whisk in butter bit by bit.
Season with lemon juice, zest and sugar.
Heat the other tablespoon of olive oil and pan fry salmon skin side down first.
Turn after a few minutes on one side.
Arrange the potatoes and pour cream mixture over the potatoes. Finally, put the salmon over the potatoes and serve. Slice the cherry tomato and garnish on the salmon.
Tags: Chef Jimmy Chok, lemon, salmon