The Pan-Seared Salmon Medallions with Potatoes is a complete main dish with a delightful side, ready in no time.
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The secret to a flavorful, tender, and juicy fish that doesn’t fall apart during cooking? Remove the central bone, roll it, and tie it, and then just 6 minutes of cooking are enough.
If you want to enhance it, you can add fresh aromatic herbs of your choice, which I believe go perfectly at the end of cooking to release their flavor on the plate.
The potatoes? Simply cut into chunks, soaking them in water for a few minutes to release starch, resulting in golden, crispy exteriors and soft interiors during cooking.
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Up here, where the lens is, you can click “SEARCH”🔎, you can type in the ingredient you see when you open your fridge or pantry,
and you’ll have the opportunity to enter hundreds of recipes with the ingredient you have chosen.
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What are you waiting for? Discover all you need for the Pan-Seared Salmon Medallions with Potatoes below the photo, but first, check out other salmon recipes below!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 556.83 (Kcal)
- Carbohydrates 28.58 (g) of which sugars 3.25 (g)
- Proteins 39.92 (g)
- Fat 32.32 (g) of which saturated 7.96 (g)of which unsaturated 17.46 (g)
- Fibers 3.36 (g)
- Sodium 495.81 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pan-Seared Salmon Medallions with Potatoes
- 4 pieces salmon
- 4 potatoes (medium)
- 3 tablespoons extra virgin olive oil
- 2 pinches salt
- to taste oregano
Tools
- Kitchen String
- 1 Knife
- 2 Pans
Preparation of Pan-Seared Salmon Medallions with Potatoes
To prepare the Pan-Seared Salmon Medallions with Potatoes, first peel and cut the potatoes into chunks.
Then soak them in a bowl of cold running water.
Meanwhile, remove the central bone from the salmon fillets and use kitchen tweezers to remove any remaining bones.
With the tip of a sharp knife, detach the skin from the thinnest part of the fillets very gently.
Keep it attached to the rest.
Then roll the fillet to form a single piece and close with the flap of skin you detached.
Secure it all with kitchen string tied tightly, season with salt, and, if desired, freshly ground black pepper.
Heat 2 tablespoons of extra virgin olive oil in a large pan, then drain and dry the potatoes.
Let them brown in the pan, stirring occasionally until a golden crust forms on the surface.
At this point, in a second pan, heat the remaining tablespoon of oil, and when it begins to sizzle, lay the salmon fillets.
Let them brown on one side for 3 or 4 minutes then turn them over with a quick move to cook the other side.
Meanwhile, toss the potatoes in the pan, lower the heat, season with salt, and sprinkle with dried oregano as desired.
When the Pan-Seared Salmon Medallions with Potatoes are ready, serve them on individual plates, removing the string.
How to Store Pan-Seared Salmon Medallions with Potatoes
You can store them in the fridge for 2 days in a tightly sealed container and reheat them in the microwave.
Other Recipes
If you want to see other types of recipes, you can return to HOME
FAQ
What wine to pair
For fish, a dry white wine or prosecco is recommended.
What other spices can I use?
You can use fresh parsley and freshly ground black pepper, both before cooking and once served on individual plates.
