Seared Salmon With Mashed Vegetables and Seaweed

Name: Seared Salmon With Mashed Vegetables and Seaweed
Total time: 30 min
Yield: six servings
Cuisine: irish
Ingredients: 2 to 3 tablespoons canola oil; 12 1-by-3-inch strips dulse seaweed; 2 medium Idaho potatoes, peeled and cubed; 2 medium parsnips, peeled and cubed; 2 small white turnips, peeled and cubed; 1 clove garlic, minced; 1/2 cup chopped onion; 1 leek, chopped; Coarse salt and freshly ground pepper to taste; 1/4 cup olive oil; 1/4 cup heavy cream; 8 ounces shallots, peeled and sliced; 2 tablespoons olive oil; 1/3 cup flour; 1 pint fish stock or clam juice; 1/2 tablespoon crushed black peppercorns; 2 tablespoons balsamic vinegar; 6 6-ounce salmon fillets; Coarse sea salt and freshly ground pepper to taste; 2 tablespoons canola or grapeseed oil

By Moira Hodgson

Updated Feb. 24, 2023

Total Time: 30 minutes
Rating: 4(8)
Comments: Read comments

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Ingredients

Yield:six servings

For the Seaweed

2 to 3tablespoons canola oil
121-by-3-inch strips dulse seaweed

For the Vegetables

2medium Idaho potatoes, peeled and cubed
2medium parsnips, peeled and cubed
2small white turnips, peeled and cubed
1clove garlic, minced
½cup chopped onion
1leek, chopped
Coarse salt and freshly ground pepper to taste
¼cup olive oil
¼cup heavy cream

For the Shallot Sauce

8ounces shallots, peeled and sliced
2tablespoons olive oil
⅓cup flour
1pint fish stock or clam juice
½tablespoon crushed black peppercorns
2tablespoons balsamic vinegar

For the Salmon

66-ounce salmon fillets
Coarse sea salt and freshly ground pepper to taste
2tablespoons canola or grapeseed oil

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil in a heavy skillet and fry the seaweed for one minute. Remove and drain on paper towels.
Step 2
Prepare the vegetables. Simmer the first six ingredients together in boiling, salted water for 12 to 15 minutes. Drain and mash. Season to taste and add the olive oil and heavy cream. Mix well and keep warm.
Step 3
Saute the shallots over medium heat in the oil until caramelized (about 10 to 15 minutes). Sprinkle with flour and stir well. Add the fish stock and cook slowly over moderate heat, stirring until any lumps have disappeared. Season to taste with salt, add the crushed peppercorns and vinegar and simmer five more minutes. Set aside and keep warm.
Step 4
Season the salmon with salt and pepper to taste. Heat the oil in a saute pan and sear the salmon for two-and-a-half to three minutes on each side for rare, more for well done.
Step 5
While the fish is cooking, place a mound of potato mixture in the center of six individually heated plates. Spoon sauce around the potato and top it with the salmon fillet. Sprinkle the seaweed on top.