THE PERFECT BALANCE OF PROTEIN, VEGGIES, AND BRAIN-HEALTHY FATS, THIS DELICIOUS PAN-SEARED SALMON DISH IS SURE TO BECOME A HOUSEHOLD HIT.This pan seared salmon is an easy weeknight dinner that’s sure to become a staple in your house. With a delightfully crispy texture, its an amazing meaty fish and on a plate with flavorful pairings of leeks, potatoes, and eggs, it’s one of the best quick, healthy salmon recipes you’ll find.
Contents
INGREDIENTS
- ▢FINGERLING POTATOES
- ▢2 TBSP OLIVE OIL OR OTHER COOKING FAT
- ▢3 GARLIC CLOVES MINCED, DIVIDED
- ▢SALT AND PEPPER
- ▢2 LEEKS RINSED WELL, TOPS AND BOTTOMS REMOVED, SLICED THIN
- ▢2 TBSP GHEE
- ▢1 TSP ARROWROOT POWDER
- ▢1/3 – 1/2 CUP CASHEW ALMOND MILK USE CREAM IF NOT WHOLE30
- ▢1/4 TSP CAYENNE
- ▢1/2 TSP MUSTARD POWDER
- ▢1 TSP FRESH LEMON ZEST
- ▢2 TO 4 SALMON FILLETS
- ▢1 TSP WHITE VINEGAR
- ▢2 TO 4 EGGS
INSTRUCTIONS
- Preheat oven to 425 F.
- Slice the fingerlings in half lengthwise and toss with oil, 2 cloves minced garlic, and salt and pepper.
- Spread evenly onto a baking sheet and cook until golden and crispy, 30-35 minutes, tossing once halfway through cook time.
- Meanwhile, coat a medium skillet with 1 tablespoon ghee and heat over medium.
- Add the leeks and saute for 5-7 minutes.
- Add the remaining garlic clove and cook for 30 seconds.
- Season with salt and pepper.
- Add the arrowroot powder and stir to coat everything.
- Whisk in the nut milk and add cayenne, mustard powder, and lemon zest. Allow to thicken over a low simmer.
- In an oven-safe skillet, heated over medium-high heat, add the remaining ghee.
- Season the salmon with salt and pepper.
- When the skillet is hot, place the salmon, skin side down and cook until the bottom is golden and crispy.
- Flip salmon and finish in the oven 5 to 7 minutes longer.
- While the salmon finishes, prepare the eggs.
- Bring a pot of water with a splash of white vinegar and salt to a low boil.
- Crack the eggs into individual small cups to make handling easy.
- Hovering just over the water, carefully slide the eggs in, one at a time and gently stir the water.
- Allow to cook 3 to 4 minutes. Remove with a slotted spoon and drain excess water.
- To serve, toss the potatoes with the arugala. Top with the salmon, a dollop of the creamed leeks, and the poached egg. Serve.
