The holidays are coming, and with them come an assortment of different recipes for the perfect family dinner. We decided to do something special this year instead of the customary turkey or ham. Italian tradition is to have seafood with Christmas Eve dinner, so we turned to our good friends at the Bluefin Grille to see how someone would prepare a meal for such an occasion.
Enjoy as Chef Franco shows you how to cook a pan-seared salmon with fresh green beans, fingerling potatoes and Kalamata olives. This is a simple dish that anyone can do, so be sure to put it in your recipe book to impress guests.
7 oz. salmon filet, skin off
1/8 tsp. kosher salt
1/8 tsp. ground black pepper
1 ½ tsp. olive oil
2 oz. shallots, chopped
3 oz. green beans, blanched
2 oz. fingerling potatoes, cooked and halved
1 oz. grape tomatoes, halved
1 oz. Kalamata olives, pitted and halved
½ tsp. parsley, chopped
3 leaves of celery
3 tbsp. arugula oil
1 cup red wine vinegar
2 ½ oz. Dijon mustard
1 tsp. sugar
1 tsp. black table ground pepper
2 tsp. salt
2 cups olive oil
4 oz. chopped parsley
1. Combine all of the vinaigrette ingredients, except for the olive oil and parsley, in a mixing bowl.
2. Whisk in the oil in a slow, steady stream until emulsified, then add chopped parsley, and salt and pepper as needed. Set vinaigrette aside.
3. Place salmon on a dry towel and season with salt and pepper.
4. Heat sauté pan and add half of the olive oil into the pan. Sear the salmon in the pan, cooking about 3 minutes on one side. Flip salmon to its other side and cook to a minimum temperature of 145 degrees.
5. In a separate sauté pan, while the fish is cooking, heat the remaining olive oil and sauté the shallots to bring out the flavor. Then add the tomatoes, olives, potatoes and green beans. Sauté these ingredients together until heated through.
6. Add the mustard vinaigrette to the sauté pan carefully - about 4 tbsp. worth per serving. CAUTION: The vinaigrette may flame up if you are using a gas stove. Always be careful around open flames and be sure to keep the appropriate safety equipment available.
7. Once the vinaigrette is heated and mixed with the vegetables, you are now ready to plate. Make a bed out of the vegetables on your plate and rest the salmon on top.
8. From here you can garnish with a few leaves of celery and 2 to 3 tbsp. of arugula oil and the lemon half if desired.
Be sure to come back for more great recipes like this, and visit the Bluefin Grille to taste this delicious meal on their menu starting mid-December.