Mercy Health Call: Seared Atlantic Salmon with Corn, Potato, and - ToledoNewsNow.com: News, Weather & Sports for Toledo, OH

Mercy Health Call: Seared Atlantic Salmon with Corn, Potato, and Arugula Salad by Mancy's

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1 Tbsp - Dijon mustard

1 1/2 oz - Lemon Juice

3/4 oz - Lime Juice

1 Tbsp - Sugar

2 oz - Peanut Oil

2 Tbsp - EVOO

1 1/4 lb - Fresh corn kernels

1 1/4 lb - Red skin potatoes, cooked and sliced

5 oz - Baby arugala

2 Tbsp - Cilantro, chopped

1/2 tsp - Salt

1/4 tsp - Black pepper

1/4 tsp - Tabasco

10 - 3.5 oz Salmon filets

1 Tbsp - Fresh chives, chopped

3 Tbsp - Fresh parsley, chopped

4 oz - Cherry tomatoes, halved

4 oz - Tallow tear drop tomatoes, halved

EVOO for drizzling

 

Preparation:

Combine the first four ingredients, then slowly whisk in the 2 oils, then season the dressing with salt, pepper and Tabasco. Next toss the corn, potatoes, arugala, cilantro and dressing together in a bowl and set aside.

Season the filets with salt and pepper. In a saute pan over high heat sear salmon filets until nicely colored and flip. Then finish in a 325 degree oven for 5 to 8 minutes or until medium/medium well doneness.

Place in the center of the plate, 1/2 cup of salad, place salmon and on top of salad, sprinkle herbs over salmon and garnish with tomato halves. Finish with a light drizzling of EVOO over salmon and around the plate.

Serves 10