Salmon over Warm Smashed Potato Salad with Crab Meat
by Chef Vince Leone
(A Gordon Ramsey Inspired Recipe)
Prep time: Less than 2 minutes. Cook time: About 6 minutes
For the smashed potato salad
Ingredients:
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8 to 10 boiled Fingerling potatoes
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Some Olive Oil
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1 large Green Onions
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Salt & Pepper
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1/4 cup Chopped Parsley
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1/2 pound of Crab Meat
Directions:
Heat olive oil in a large sauce pan. Chop potatoes roughly and add them to the olive oil and cook briefly to lightly heat the potatoes. Remove from heat, and crush the potatoes with a fork. Don’t mash them. The skin gives the potatoes some texture. Chop the green onion and add to potatoes. Season the potatoes lightly with salt and pepper, add the crab meat, and mix everything together. (you can use imitation crab meat if you don’t have fresh.
Salmon Filet
Ingredients:
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4 Salmon Filet
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2 tablespoons Olive Oil
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Salt and Pepper
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Rosemary
Directions:
Roll you filet of salmon up with the skin facing the outside. Score the skin about ¾ of the way into the flesh and score close together. This will keep your salmon skin from curling up. Next sprinkle salt and pepper liberally between the scores and add the rosemary too. Drizzle Extra Virgin Olive Oil over the salmon. (I prefer to use Azeite which is Portuguese Olive Oil)
Heat a skillet over med heat, and add EVOO when the pan is nice and hot. When you see it start to smoke, add the salmon skin side down. Keep your fingers on top of the salmon filet to keep it from curling. Add some salt to the top of the salmon filet and then leave it alone. Don’t touch it yet!! When it has cooked about 2/3 of the way through then you can use a spatula and flip the salmon. Tilt the pan a little and let the olive oil coat the bottom of the salmon. Let it cook for about another minute or 2 keeping an eye on it and watching the color on the sides. Once done remove the pan from the fire and flip the salmon back to the skin side and let it rest a minute. Take a paper towel and blot the flesh side of the salmon.
Place a heaping spoon of potato salad on a plate and then place the salmon on top. Drizzle with a lemon vinaigrette and you can garnish with blistered tomatoes.