Crispy Skin Salmon with Sea Asparagus Pesto, Balsamic Pesto Brussel Sprouts and Cranberry Relish
Print PinServings: 4
Equipment
- Cast Iron Skillet
Ingredients
- ½-1 pound Alaskan Salmon, skin on cut into 4 filets
- 1-4 ounce jar, Sea Asparagus Pesto divided
- 2 cups brussels sprouts cut in half
- ⅓ cup celery fine chopped
- 1 cup fresh cranberries
- 1 teaspoon sushi ginger fine chopped
- 1 orange zested, and juiced
- 1 tablespoon sugar
- 2 tablespoons butter
- ½ cup olive or peanut oil divided
Instructions
The Salmon
- Remove salmon from packaging. place on a large cutting board lined with paper towel. Remove any pin bones fro the spine of the fish with tweezers. To find bones, run your fingers gently over the fish flesh. A good fish monger will remove the scales but be sure to check and remove any that remain.
- Pat the skin and flesh dry with more paper towels. Place the fish uncovered, skin side up in refrigerator for 10-15 minutes. This will dry the fish to achieve perfect crispy skin.
- Slice the fish into 4 equal portions. Right before cooking, salt the fish. Adding salt too early will release the fishes natural moisture and the skin will not get crisp.
- Add enough oil to completely cover the bottom of a hot cast iron pan (about ¼ cup). Place the salmon into the pan skin side down. Using a spatula, gently press the fish to enable the skin to cook evenly. Cook 7 minutes without turning. Flip the fish over and cook 1 minute longer. Flip one more time to reheat the skins before plating. This method is tried and true-perfect crispy skins every time.
Pesto Butter Sauce
- Using the same cast iron pan, turn off the heat and remove all but 1 teaspoon oil. Add 2 tablespoons butter to the pan and melt over low heat. Add two tablespoon Sea Pesto and stir to combine. Keep warm.
Cranberry Relish
- Zest the orange into a small bowl. Add chopped celery and fine chopped sushi ginger. Stir
- In a small sauce pan, combine cranberries, sugar and juice from one orange. Cook over medium heat until the cranberries burst, stirring occasionally. Add the cook mixture to the celery and zest mixture. Stir to combine and set aside until ready to plate the dish.
Brussel Sprouts
- Cut the Brussels sprouts in half. Heat medium saute pan to medium high. Add 2 tablespoon oil. Place the sprouts cut side down and cook for 5-7 minutes without turning. Brussels sprouts will become beautifully caramelized. Flip the sprouts and add 1 teaspoon balsamic vinegar and 1 teaspoon Sea asparagus Pesto. Stir to combine. Remove from heat.
Plate the Dish
- Serve the crispy skinned salmon with brussel sprouts, cranberry relish, a drizzle of balsamic, more pesto, and spoon of pesto butter sauce.
- Garnish with thin sliced sweet kumquats or sliced oranges. ENJOY!