Crispy Salmon with Potato Salad
Introduction: Gordon Ramsay is my favorite chef. This is one of his recipes, which turned out to be a great success! The salmon was crisp on the outside and tender on the inside perfectly balanced by the potato salad with lime dressing. I adapted the potato salad and made it with no crab meat.
Prepared and Photographed by:
Recipe Source: Adapted from Gordon Ramsay's Recipes
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
Crispy Salmon:
  • 1 lb of salmon filet
  • olive oil
  • salt and pepper
  • herbs (thyme, rosemary or fresh basil)
Potato Salad:
  • 3 cups of boiled new potatoes (I like them unpeeled)
  • olive oil
  • 4-5 green onions, chopped
  • salt & pepper
  • lime vinaigrette (3 tablespoons of lime juice, 3 tablespoons of olive oil, 1 tablespoon of water, salt and pepper)
  • cherry tomatoes
  • freshly grated cheese
  • ¼ cup chopped parsley
Instructions
Crispy Salmon:
  1. Take your filet of salmon, and roll it up, skin side facing out. Place the rolled up salmon filet on a cutting board, and score the skin crosswise about one half inch deep. Keep your cuts close together to get extra crispy salmon skin, and score the entire length of the salmon filet. Scoring the salmon filet prevents it from curling while cooking, ensuring it’s cooked nice and evenly.
  2. Open each score and sprinkle salt into the cut. Gordon suggests you can also add thyme, rosemary, or fresh basil at this point of the preparation. Glaze the top of the salmon filet with olive oil.
  3. Heat a heavy skillet over med heat, and add olive oil when the pan is hot. Add the salmon, skin side down, as soon as the oil begins to lightly smoke. Keep your fingers on top of the salmon filet for a bit to keep it nice and flat. Season the top of it with salt, and DON’T touch it anymore! Watch the salmon, and turn it, when it has colored ⅔rds of the way up the filet.
  4. Flip the salmon, tilt the pan, allowing all of the remaining olive oil coat the bottom of the salmon for a nice evenly cooked salmon filet. Cook for another minute or so, watching the color. Remove the pan from heat, flip the salmon back to the skin side, and let it rest a minute.
  5. Now you have a wonderful, masterfully prepared filet of salmon per Gordon's directions. Serve it with potato salad, recipe below.
Potato Salad
  1. Heat olive oil in a large sauce pan. Add the boiled, new potatoes to the olive oil and cook briefly to lightly heat the potatoes.
  2. Remove from heat, and crush the potatoes with a fork. You don’t want to thoroughly mash them at this point, just crush them up a bit.
  3. Add the chopped green onions to the potatoes. Season the potatoes lightly with salt and pepper, and mix everything together. Add a healthy amount of vinaigrette dressing, and then the chopped parsley, mix well, done!
  4. Arrange the salad on a plate and place the salmon on top of it. Garnish the plate with cherry tomatoes, add the remaining vinaigrette onto the salmon and sprinkle with the grated cheese. They will come back and beg for more! Guaranteed!

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