Pan Seared Salmon with Herbed Vegetables and Grilled Shrimp

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Mark R
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Joined: Wed Dec 31, 1969 7:00 pm
Location: Center West.....here

Pan Seared Salmon with Herbed Vegetables and Grilled Shrimp

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Mise en Place for Pan Seared Salmon
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Top is the whole (half) salmon filet. Bottom, the cut, cleaned and deboned salmon. I only skinned the portion that I'm using for this assignment.
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Clockwise from the top left. Parboiling the tomato. Boiling the carrots and refreshing the tomato .Boiling the parsnips and refreshing the carrots. And boiling the asparagus and refreshing the turnips.
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Clockwise from the top left. The seasoned salmon. Placing the salmon in the heated rice bran oil. First piece turned over. And second piece turned over.
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While the salmon is cooking I started the shrimps.
Top, the shrimp are skewered. Bottom, the marinade is applied.
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Clockwise from the top left. The Kabobs are on the grill. The Kabobs flipped over. And flipped back over again briefly, finished.
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Clockwise from the top left. The vegetables have been added to the heated olive oil. The vegetables and spices added to a bowl. And mixed together in the bottom photo.
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My plated Pan Seared Salmon with Herbed Vegetables. Surrounded with Balsamic Vinegar Glaze and Grilled Shrimp.
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I could not find whole salmon so I used a deboned fillet of wild caught sockeye salmon. I only skinned the portion that I was going to use for this assignment. The rest will become Lox!:thumb:
Very flavorful, perfectly flaky salmon with very nicely herbed vegetables. Very tasty. There isn't any one thing that stands out, it all just works together very nicely.
I added the shrimp as an appetizer on the plate, a very nice accompaniment.

Marinade for the shrimp.
0.25 cups Pure Olive Oil
3 cloves Garlic
2 tsp Lemon Juice
3 sprigs Parsley
"Likes smokey old pool rooms N clear mountain mornins. Little warm puppies, children and girls of the night"?
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