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CHEF'S CORNER

 
Pan Seared Salmon with Lemon Vinaigrette over Arugula
By: Aham Amachi

 

 

Have you ever had a craving that just pops in to your head and won’t leave you until it is sated? Cravings like these are hard to ignore. Almost every other is “man I could really go for” or “I should make that tonight.” Sometime last month it hit me, I wanted skin-on seared salmon. I wasn’t really thinking about any other accompaniments just the crispy skin and tender sweet flesh of the salmon. But me being me, I was able to think straight enough through the haze of the crispy salmon skin and came up with a fairly simple way to accompany the salmon and satisfy my craving. Since it is now Spring, pan seared salmon over salad greens with a light vinaigrette is a very satisfying meal coupled with fresh squeezed lemonade and a splash of seltzer.
 
Ingredients

  • 4-6oz skin on salmon center cut filet
  • 1 lemon zested and juiced
  • 3 tsp Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1tsp honey
  • 1 tbsp. vegetable oil
  • 2 c. arugula
  • 1/2 tsp sea salt
 
Instructions:
  1. In a small mixing bowl combine lemon juice, mustard and honey. Whisk until smooth.
     
  2. Slow drizzle extra virgin olive oil into lemon juice/mustard/honey mixture and whisk until thoroughly combined. Season to taste.
     
  3. Transfer vinaigrette into a sealable container and refrigerate.
     
  4. Place a medium sauté pan on the stove top.
     
  5. Add the 2tsp of vegetable oil to the sauté pan and turn the heat on to medium-high.
     
  6. Season the salmon filet on both sides with kosher salt and black pepper.
     
  7. Once the oil begins to shimmer place salmon in the pan away from you skin side down.
     
  8. Sear the salmon skin side down for 4 minutes. Using a pair of tongs turn the salmon onto its flesh side and let sear for another 2 minutes for medium rare. If you prefer medium to medium well let sear for another 4-6 minutes.
     
  9. Remove the salmon from the heat and let rest for a few minutes.
     
  10. In a medium mixing bowl add the arugula, the lemon zest and sprinkle a ¼ tsp of the sea salt.
     
  11. Drizzle with 2 tbsp vinaigrette and toss.
     
  12. Place the dressed arugula at the center of a medium plate. Lay salmon skin side up a top the arugula and drizzle approximately 1tbsp of the vinaigrette across the salmon filet.
     
  13. Enjoy!

 

Aham is a graduate of The Restaurant School in Philadelphia. He has worked as cook at Cuvee Notre Dame in Philadelphia and Sous Chef at the former 'Stazi Milano' in Jenkintown. Currently, he is the Manager of Operations for The Philadelphia Catering Company.
 
 
 
 

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2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
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