Pan Roasted Atlantic Salmon With Sweet Potato and Crab Meat Hash and Barbequed Buerre Blanc
Updated 7:44 AM EST, Fri, Sep 10, 2010
Recipe Courtesy of Steve Calise
The Salmon:
Ingredients
7 to 10 oz Filet Cut Atlantic Salmon
Salt and Black Pepper
2 Tbsp Olive Oil Blend
1 Tbsp Butter
Procedure:
Heat Sautee Pan on medium high heat before adding oil
When oil just begins to smoke add butter
Gently add the seasoned salmon (skin side up) to the pan
Cook for 5 to 6 minutes then turn salmon and place in 400 degree oven for 4 to 5 additional minutes
The Hash:
3 Large Sweet Potatoes or Yams
1 Cup Lump Crab Meat
1 Diced Red Bell Pepper
1 Diced Green Bell Pepper
½ cup Diced White Onion
2 Tbsp Finley Chopped Garlic
¼ cup Olive Oil Blend
Procedure
Peel and Dice 3 large sweet potatoes or yams (1/2 inch dice)
Quickly blanch sweet potato in boiling salted water for 2 minutes
Remove from water and quickly cool potatoes
Heat Sautee Pan on medium high heat and add oil
When oil begins to smoke add garlic
When garlic begins to brown add onions
Sautee the onions and garlic for 3 to 5 minutes
Add Green and Red Peppers sautee for 3 to 4 minutes until all vegetables begin to soften
Carefully add potatoes and gently fold in crab meat (keep lumps whole)
Cook for 1 minute
Barbeque Buerre Blanc
1 Cup Barbeque Sauce (home made preferably)
½ cup Heavy Cream
1 Stick of Butter
Procedures
Add Barbeque sauce to sauce pan and reduce by half on medium heat
Add heavy cream and bring back to a simmer for 1 minute
Take mixture off the heat and slowly whisk in butter
