November 2, 2017
Garnet and Gold Grub Episode 7: Seared Salmon
Seared Salmon with Blueberry and Shallot Pan Sauce

Servings:  4-6


1 pound fresh atlantic salmon cut into 4 ounce
1 tablespoon olive oil

In a non stick pan on med to high heat add oil.
After 3 to 4 minutes when the oil is hot add salmon to the pan skin side up. Allow 4 to 6 minutes 4 salmon to take color then flip. Once the salmon is skin side down place the pan in a 350 degree oven for 15 minutes. For best results cook until an internal temperature of 140 degrees has been reached.

Blueberry sauce
5 ounce of fresh Blueberries
1 shallot diced fine
1 Tablespoon olive oil
1 ounce of champagne vinegar

In a small sauce pan heat the oil for 3 to 4 minutes before adding shallots.  Cook shallots for 2 minutes or until they become translucent. Now add the berries cooking them until they start to break down . Once the berries have begun to break down add the vinegar. The sauce will instantly loosen up. Cook out excess vinegar for mo more than 30 seconds and remove from heat.

For the Spinach
4 to 6 ounces of fresh babby spinach
4 cherry heirloom tomatoes halved
1 Tablespoon olive oil

In a small sauté pan heat oil for 3 to 4 minutes.
Once desired temperature is reached add halved tomatoes. The tomatoes will need to cook for about 4 minutes just until they begin to soften . Now you can add the spinach. You only want to wilt the spinach it will continue to cook once plated.

On a small plater place spinach down first then laying salmon across the spinach leaving enough space between slices so that you can pick up the slices of salmon for service without damaging the other slices. Pour the sauce across one side of the fish. Do not completely cover the fish in sauce . You will want to see some of the golden color of the salmon . At this point arrange some of your heirloom tomatoes around your platter for garnish and serve.

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