American cuisine
Advanced

Pan Roasted Pacific Salmon

Pan Roasted Pacific Salmon
5 stars rating if you like it!
Done
close

This pan-roasted salmon dish is an entree you can serve and enjoy with that special someone. With a charred summer succotash, eggplant puree and perfectly roasted salmon, this is a healthy, classy dish you can now learn to make at home.

Recipe
PRE TIME: 35 min
COOKING TIME: 35 min
TOTAL TIME: 1 hr 10 min
2 SERVING
Ingredients:
  • ㅤㅤFor The Eggplant
  • 4 large Eggplant
  • 4 sprigs Rosemary
  • 3 cloves Raw Garlic Minced 2 Each Cloves of Roasted Garlic
  • 4 tsp. Olive Oil
  • 2 tsp. Salt
  • 2 tsp. Ground Black Pepper
  • ㅤㅤ ㅤFor The Puree
  • 1/2 cup Walnuts Roasted and Chopped Walnuts
  • 1 tbsp. Olive Oil
  • 1/4 tsp. Salt
  • 1/4 tsp. Ground Black Pepper
  • ㅤAnise Oil
  • 1 Qt Neutral-Tasting Oil
  • 1/4 cup Ginger, Minced
  • 1/4 cup Raw Garlic Minced
  • 3 medium Star Anise
  • 1 cup Korean Chili Flake
  • ㅤPangrill The Vegetables
  • 7 small Cherry Tomatoes, Split
  • 8 medium Okra
  • 1/4 cup Corn
  • ㅤFor The Salmon
  • tsp. Vegetable Oil
  • 6 oz. Salmon
  • tsp. Salt
  • ㅤStirfry The Vegetables
  • tbsp. Olive Oil
  • 1 small Shallot Sliced
  • 1 large Bell Pepper
  • 1 tsp. Salt
  • 1 tsp. Ground Black Pepper
Directions:
Step 1 【For The Eggplant Puree】
Step 1 【For The Eggplant Puree】
1
For the eggplant puree start by preheating your oven to 180°C / 350°F. Take the eggplants and cut them in half from top to bottom.
Step 2
Step 2
2
Then with the flat inside of the eggplant facing you make an incision a half-inch into the surface. Stuff the crevice with the rosemary and garlic.
Step 3
Step 3
3
Season generously with olive oil, salt, and black pepper.
Step 4
Step 4
4
Wrap the two halves back together with aluminum foil and bake for 25-30 mins or until the flesh of the eggplant gives no resistance when pierced with a fork. Remove from the oven and discard the rosemary sprigs.
Step 5
Step 5
5
Using a spoon scrape the insides of the eggplant into a blender and puree with walnuts.
Step 6
Step 6
6
Season with salt and pepper. Cool and reserve puree until ready to plate.
Step 7 【Anise Oil】
Step 7 【Anise Oil】
7
Begin the anise oil by slicing the garlic and ginger. Place in a medium saucepan and cover with 1 quart of neutral oil. Add star anise. Turn the heat on medium and slowly bring the temperature of the oil up, stirring every 2-3 mins. As the oil heats up the items in the pot will slowly start to fry.
Step 8
Step 8
8
When the garlic and shallots begin to look golden brown add the chili flake. Turn the heat off and allow the oil to cool and infuse in the pot. When the oil temperature has cooled scoop out the star anise and dispose. Transfer the remaining items in the pot to a blender and process on high for 30 seconds. Reserved in a tightly covered container this oil will keep its flavor for 2 months.
Step 9
Step 9
9
Prepare the charred succotash by first shucking and cutting the corn from the cob and set aside. Dice the bell pepper and reserve as well. Remove the stems from the okra and slice in half lengthwise. Place a large sauté pan on the stove on high heat and allow the pan to get as hot as possible.
Step 10 【Pan-grill The Vegetables】
Step 10 【Pan-grill The Vegetables】
10
Working in batches, add the tomatoes, corn, and okra to the dry pan. No oil. Allow the veggies to char in the pan with a little stirring. When the veggies have a nice char on them set aside and cool until ready to plate.
Step 11【Assemble】
Step 11【Assemble】
11
Preheat your oven to 180°C / 350°F. Warm the eggplant puree and set aside.
Step 12【For The Salmon】
Step 12【For The Salmon】
12
Season your salmon and place skin down in a nonstick pan over medium-high heat. After 2 minutes place the pan into the preheated oven and finish cooking fish.
Step 13
Step 13
13
While the fish finishes in the oven sauté the shallots, corn, bell pepper, tomatoes, and okra in a medium pan with olive oil, salt, and pepper.
Step 14
Step 14
14
On a plate spoon the eggplant puree onto the middle of the plate.
Step 15
Step 15
15
Place the salmon on top. Scoop the charred succotash next to the salmon.
Step 16
Step 16
16
Drizzle the anise oil around the plate. Garnish with fresh basil and enjoy with someone special!
Step 17
Step 17
17
Enjoy!
More Like This
Chef John’s Easy Fried Chicken Recipe
PREMIUM
Chef John’s Easy Fried Chicken Recipe
9 min
Easy Spanish Paella
Easy Spanish Paella
4 min
Teriyaki Salmon
Teriyaki Salmon
1 min
Steamed Garlic Shrimps with Glass Noodles
PREMIUM
Steamed Garlic Shrimps with Glass Noodles
8 min
Roasted Beef Back Ribs With Peach
Roasted Beef Back Ribs With Peach
3 min
Pan Seared Rib Eye Steak With Chimichurri
Pan Seared Rib Eye Steak With Chimichurri
3 min
Zucchini Salad
Zucchini Salad
5 min
Crispy Chicken Cutlets | Chef John’s Cooking Class
PREMIUM
Crispy Chicken Cutlets | Chef John’s Cooking Class
7 min
Reduce Stress See all