Seared Pave of Salmon with a Warm Salad of Potatoes, Peppers and Feta in a Citrus Vinaigrette
Serves 4
Ingredients
1 portions of fresh salmon
1 lb red potatoes in ½” dice
1 red bell pepper – ¼” dice
6 oz feta cheese – crumbled
1 head romaine lettuce
1 t dried oregano
1 lemon
½ C olive oil – extra virgin
1 T sugar
salt and pepper
To make
- Cook the diced potatoes in some salted water until just cooked – but not mushy – 10 to 15 minutes.Remove from the heat and hold warm in their pot.
- Zest or grate the peel of the lemons and combine with the sugar and their juice in a small saucepan. Bring to a simmer and cook for 5-7 minutes.
- Remove from the heat and whisk in the olive oil, oregano and season to taste with salt and pepper.
- Season the salmon portions with salt and pepper. Heat a saute pan with 2T cooking oil and when it just beings to smoke, sear the seasoned salmon portions in it – turning them when well browned – 3 to 4 minutes per side.
- While the salmon is cooking drain the remaining liquid from the warm potatoes and toss them with the diced peppers, crumbled feta and enough of the vinaigrette to moisten them well.
- Arrange some romaine leaves on each plate, top with the potato salad mixture and then a portion of the cooked salmon – drizzle with more of the lemon vinaigrette if desired. Serve with Pinot Gris or Sauvignon Blanc.
