Pan Roasted Salmon

September 30, 2017 07:57 AM

Jim Pettit and Chef Elliott Vogel of Schenectady restaurant Daley's on Yates join Dan to make a delicous Pan Roasted Salmon, along with a Tomato and Basil Salad and other complements, in the Let's Eat Kitchen.


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Pan Roasted Faroe Island Salmon

With dill raita, brown buttered fava bean hash, tomato & basil salad


For Dill Raita:

1 cucumber (peeled, seeded, grated, chopped, salted and squeezed dry)

1 lemon juiced and zested

1 tablespoon fresh dill

1 teaspoon mint chiffonade

3 oz. Greek yogurt

2 oz. sour cream

2 teaspoons extra virgin olive oil

1 teaspoon kosher salt

½ teaspoon coriander


Mix ingredients in bowl and reserve for plating.


For tomato and basil salad:

1 cup heirloom cherry tomatoes cut into eight pieces each

1 clove peeled garlic sliced thin

½ small shallot, julienned

3 tablespoons basil chiffonade   

Pinch granulated garlic

2 tablespoons champagne vinegar

1 teaspoon extra virgin olive oil

1 teaspoon kosher salt

Pinch red pepper flakes


Mix ingredient and reserve for plating at least 30 mins before serving.


For salmon:

Four, 7 oz. salmon filets, skinless and boneless

2 teaspoons kosher salt

1 teaspoon white pepper

1 tablespoon grape seed oil

1 tablespoon unsalted butter

2 sprigs of thyme


Season salmon with salt and pepper.

Heat non-stick sauté pan over medium to high heat.

Add oil and place salmon Skin side up or presentation side down into the sauté pan.

Sear salmon for 30 seconds and place entire pan into oven at 350 degrees Fahrenheit.

Cook fish in oven until fish is medium rare (4-5 minutes) with sprig of thyme.

Remove from oven and flip fish onto skin side with rubber spatula.

Let fish cook on skin side no longer than 10 seconds.

Remove fish from pan and place on resting rack or paper towel.

Reserve pan fond for cooking vegetables.


For brown-buttered fava bean hash:

1 cup sliced and salt water blanched fingerling potatoes

½ cup salt water blanched and peeled fava beans

1 tablespoon fines herbes blend

Salt and pepper (to taste)


Slice fingerling potatoes using mandolin into cold salted water and bring to simmer.

Once al dente, remove potatoes from blanching water and let air dry.

De-pod fava beans and blanch on salted water until al dente (1-2 minutes)

Shock beans in ice water bath and de-shell.

Reserve potatoes and beans for cooking.

Drain pan of excess oil and add blanched fingerling potatoes, blanched fava beans and butter.

Put pan back on high heat to warm vegetables and brown the butter solids.

Season vegetables with salt and pepper and finish with fines herbes blend.


For plating:

Place hash in left top corner of plate.

Place salmon over hash.

Place tomato salad over salmon.

Smear raita beside salmon filet.

Enjoy with great company!


Joel Landas

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