Pan Roasted Salmon at HSN.com

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cooking class with Chef Todd English

Pan-Roasted Salmon

Yield: 1-2 servings

Ingredients:

8 oz Salmon Filet Cut, skin on
4 tbsp Extra-Virgin Olive Oil
2 oz Heavy Cream
3 oz Couscous – prepared
1 oz Peas
.5 oz Julienne Ham
1/2 tbsp Mint Pesto
.5 oz Garlic, sliced
4 Shrimp (size 21-25)
2 oz White Wine
1 wedge Lemon
½ tbsp Mint Pesto (see recipe below)

Directions:

Preheat oven to 450 degrees.
Season the salmon with salt & pepper.
In a medium sized pan, warm olive oil over medium-high heat.
Add the salmon to the pan, skin side first, and cook for 2-3 minutes until golden brown and crispy. Turn the salmon over and finish cooking in 450 degrees oven for about 6-8 minutes, depending on thickness.
Meanwhile, in a new sauté pan warm 2tbsp olive oil over medium heat.
Add garlic and shrimp and sauté until garlic is toasted and shrimp is opaque.
Add wine, bring to a simmer and reduce by half.
Add cream, couscous and ham, and continue to simmer over low heat, about 2-3 minutes.
Remove from heat and add ham, peas and mint-pesto, and toss.
Spread evenly on plate and top with salmon. Serve with lemon wedge.

Mint Pesto

Ingredients:

6 oz Spinach
1 lb Mint
.5 oz Garlic
4 oz Pine Nuts (toasted)
2 oz Parmesan Cheese
2 cups Oil Blend
Salt & Pepper to Taste

Directions:

In medium saucepan, bring 4 cups of salted water to a boil.
Add spinach and blanch for about 1 minute. Remove spinach and chill by putting into a bowl of cold water and strain. Squeeze as much water out as possible.
Place spinach, mint, garlic, pine nuts, and Parmesan cheese into a blender and blend. While blender is running, slowly add oil and blend until well pureed. Season to taste with salt & pepper.