Today, I’m presenting you with a culinary masterpiece that is sure to enhance your dining experience. Seared Salmon Fillet with Salty Potato Crisps and Chermoula Sauce. This dish is not just a feast for the taste buds but a celebration of flavors and textures dancing in harmony. So, tie those apron strings tight and let’s dive into the art of creating a meal that’s as delightful to cook as it is to savor.
Crispy Skin Salmon with Potato Crisps and Chermoula Sauce
Savor the harmonious blend of perfectly seared salmon, crispy potato crisps, and vibrant Chermoula Sauce in this culinary masterpiece, promising a delightful and elevated dining experience for two.
Ingredients
Seared Salmon Fillet:
- 2 salmon fillets, skin-on
- 1 tablespoon olive oil
Salty Potato Crisps:
- 4 medium-sized potatoes
- 1 cup canola oil (for frying)
- Salt and pepper to taste
For the Chermoula Sauce:
- 1 cup fresh cilantro
- 1 cup fresh parsley
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes (adjust to taste)
- 1 lemon, Zest and juice
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
Salty Potato Crisps:
- Preheat the canola oil in a pan for frying.
- Peel and thinly slice the potatoes using a mandolin or a sharp knife.
- Fry the potato slices in batches until golden brown and crispy.
- Remove from oil, drain on paper towels, and sprinkle with salt.
Chermoula Sauce:
- In a food processor, combine cilantro, parsley, garlic, cumin, paprika, chili flakes, lemon zest, and juice.
- Pulse until well combined. With the processor running, slowly pour in the olive oil until the mixture forms a smooth sauce.
- Season with salt and pepper to taste.
Seared Salmon Fillet:
- Pat the salmon fillets dry and season with salt and pepper.
- Heat a cast iron skillet over medium-high heat with a bit of olive oil.
- Place the salmon fillets in the skillet, skin side down, and sear for 3-4 minutes until the skin is crispy.
- Flip the fillets and cook for an additional 2-3 minutes until the salmon is cooked to your liking.
Notes
Tips:
- Salmon Selection: Choose fresh, high-quality salmon fillets for the best flavor and texture.
- Patience is Key: Ensure your salmon fillets are dry before searing. Pat them with a paper towel to remove excess moisture, promoting a crispy skin.
- Hot Pan, Crispy Skin: Preheat your skillet thoroughly before adding the salmon. This helps achieve a crispy sear on the skin.
- Seasoning Perfection: Season the salmon generously with salt and pepper, and consider adding a pinch of your favorite herbs or spices for an extra flavor boost.
- Thin is In: Slice the potatoes thinly for optimal crispiness. A mandolin slicer can be a handy tool for achieving uniform thickness.
- Oil Control: When frying the potato crisps, maintain the oil at a consistent temperature to achieve a golden brown color without becoming greasy.
- Chermoula Freshness: Prepare the Chermoula Sauce just before serving to preserve the vibrant flavors of the herbs and spices.
- Marination Magic: Marinate the salmon fillets in the Chermoula Sauce for an hour before cooking to infuse them with an extra layer of flavor.
- Citrus Zest: Add a hint of orange or lime zest to the Chermoula Sauce for a citrusy twist.
- Herb Infusion: Infuse the frying oil with a sprig of rosemary or thyme for an aromatic touch to the potato crisps.
- Garnish Galore: Garnish the plated dish with microgreens, chopped fresh herbs, or a drizzle of extra Chermoula Sauce for a visually appealing presentation.
- Nutty Crunch: Sprinkle toasted pine nuts or almond slices over the finished dish for an added crunch and nutty flavor.
And there you have it, a symphony of flavors on a plate! The crispy potatoes provide the perfect crunch, the seared salmon is a melt-in-your-mouth delight, and the chermoula sauce ties everything together with a burst of freshness.
