My friend, Tanji Patton, of Good Taste with Tanji, posted a video of her interview with the chef of Masraff’s restaurant in Houston. He prepared a very nice seared salmon over some potatoes and topped it off with baby greens tossed in a citrus mint vinaigrette. It looked absolutely delicious, and I really wanted it for dinner! Problem was, I’m in San Antonio and Masraff’s is in Houston! Since there was no recipe included with the post, I decided to wing it and see what I could come up with. The nice thing about this dish is everything besides the fish can be prepared in advance. Just before you’re ready to eat, sear the salmon (approx. 10 minutes). It’s a delicious and beautiful dish for entertaining, but tonight it was just the boys and me. My older boy (Marlboro Man) poured a nice Pinot Noir to enjoy along with it! 🙂
Seared Summer Salmon
Inspired by Masraff’s of Houston, Post by Tanji Patton
- 4 salmon filets
- Lemony Roasted Potatoes **see recipe below
- Baby Greens Tossed in a Citrus Mint Vinaigrette **see recipe below
- balsamic glaze, if desired (store bought)
Lemony Roasted Potatoes
- 1 lb baby red new potatoes, cut in half (can use fingerling potatoes, as well)
- 2 tablespoons olive oil
- salt & pepper, to taste
- zest of two lemons
Preheat oven to 425°.
In medium bowl, toss potatoes with olive oil, salt and pepper. Spread onto a baking sheet, and roast in oven 15-20 minutes until knife inserts easily. Remove from oven, return to bowl, and toss with lemon zest. Cover, and set aside.
Baby Greens tossed in a Citrus Mint Vinaigrette
- 4 cups baby greens of your choice (I used arugula and baby spinach)
- 1/2 cup shaved (or thinly sliced) red onion
- 1 cup blanched hericot verts
- Citrus Mint Vinaigrette (recipe follows)
Put hericot verts in boiling salted water, and blanch for about 4 minutes. Drain water, and put beans into a bowl full of ice and water to stop the cooking. Once cool, spread out to dry on paper towels. Place greens, onion and hericot verts in mixing bowl. Drizzle with vinaigrette, and toss with your hands.
NOTE: Always dress the greens just before serving so they don’t wilt.
Citrus Mint Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons cider vinegar
- 3 tablespoons fresh lemon juice
- 1/4 cup orange juice
- 1 tablespoon sugar
- 1/4 teaspoon Hungarian Paprika
- 1/4 cup mint leaves
Place all ingredients in blender and combine.
Preheat oven to 425°. Season salmon filets with salt and pepper (both sides). Heat a non-stick skillet over medium-high heat, and drizzle in some olive oil (about 2 tablespoons). When it starts to smoke, add salmon and let cook until a nice brown crust has formed (usually 3-4 minutes). Carefully turn the fish, and place in oven to finish cooking (usually 5 or 6 minutes more).
To plate the dish: place some potatoes in the middle of your plate. Place the salmon filet over the potatoes and top with a handful of dressed greens. Drizzle some of the vinaigrette over and around the fish. I also drizzled some balsamic glaze (store bought) as well for a contrasting flavor.
Liz’s Cooking Tidbits:
Roasting is baking at a temperature of above 400°. Roasting fish really concentrates the flavors and helps the sugars on the surface caramelize for superior flavor. Rule of thumb for cooking fish is 10 minutes per inch of thickness, so if my filets are fairly thin (under an inch), I go ahead and cook them completely on the stove. If they are nice and thick, I like to finish the second side in a nice hot oven. Remember that your fish will continue to cook once taken off the heat, so be careful not to overcook it. Overcooked fish will be dry.
Filed under: SEAFOOD | Tagged: Citrus Mint Vinaigrette, Good Taste with Tanji, how to cook fish, Lemony Roasted Potatoes, Massraf's Restaurant, Roasted Potatoes, Seared Salmon, Summer Seared Salmon, Tanji Patton |