Seared Salmon with Lemon Black Olive Vinaigrette

By KBJR News 1

February 7, 2012 Updated Feb 7, 2012 at 12:10 PM CDT

Seared North Atlantic Salmon
Poached New Fingerling Potatoes w/tarragon
Lemon-black olive vinaigrette
Serves 4

Lemon-black olive vinaigrette
(yield 1 ½ cup)

1 cup extra virgin olive oil
Juice and zest from one lemon
2 oz chopped black olives
1 T spoon Dijon mustard
1T spoon chopped parsley
Sea salt and pepper to taste

In a bowl, mix lemon juice and mustard, then slowly add the oil to form an emulsion. Gently fold in the olives, lemon zest, and parsley.

For the potatoes

12 small potatoes (any potato will do)
2 T spoon fresh tarragon
2 oz butter
Salt and pepper to taste

Cut potatoes in half lengthwise and place in a large pot of salted water. Bring to a boil and cook until just tender. Drain water and gently toss with tarragon, butter, salt and pepper.

For the salmon

4 6oz salmon fillets
3oz clarified butter or oil
Salt and pepper

Trim salmon to cook evenly, dry, and season with salt and pepper. In a heavy pan (cast iron if possible), get the oil very hot, just smoking, then place the salmon firmly in the pan and sear until golden and crispy, turn fish and finish about 4 min. (depending on the size of the fish). Adjust heat under the pan so as not to burn.

Plate with the potatoes, spoon the vinaigrette over the fish, and serve.