The vibrant green arugula and parsley sauce pair perfectly with the rich and savory flavors of Popsie's wild caught sockeye salmon, creating a balanced flavor combo in every bite. Serve it with roasted root vegetables, which add a natural sweetness, and the flavor profile is complete!
Pan Seared Sockeye Salmon with Arugula and Parsley Sauce
Servings: 4 Ā Ā Ā Ā Ā Ā Prep Time: 15 minutesĀ Ā Ā Ā Cook Time: 30 minutes
Ingredients
- 4 (6 oz) Popsie Wild Caught Sockeye Salmon Portions
- Salt and Pepper, to taste
- 2 Medium Red Beets
- 2 Large Carrots, diced
- 2 Tbsps Olive Oil
- 2 TspsĀ White Balsamic Vinegar
- 1 Cup Fresh Parsley, loosely packed
- 1 Cup Fresh Arugula, loosely packed
- 2 Tbsps Fresh Lemon Juice
- 2 Tbsps White Balsamic Vinegar
Directions
For the Root Vegetables
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Set oven to 375Ā°.
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Remove the tops and roots of the beets and peel with a vegetable peeler. Cut the beets into desired size and place in a bowl.
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Peel carrots and dice into the same size as the beets and add to the same bowl.
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Toss beets and carrots with olive oil, salt and pepper. Place on a baking sheet and roast for 35 to 40 minutes until tender.
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Remove from oven and toss with while balsamic vinegar. Sprinkle with salt.
For the Sockeye Salmon
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Bring the salmon to room temperature. Meanwhile cut a sheet of parchment paper to fit inside the a large non-stick skillet.
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Pat the fish dry. Moisture is the enemy of a good sear. Season with salt and pepper.
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In the skillet over medium-high heat add olive oil and heat for 1 minute. Place the sheet of parchment paper down and add some additional olive oil.
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Place the salmon skin side down and cook until the skin has turned golden.
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Turn the fish over with a spatula. Cook until it feels firm to the touch, about 3 minutes.
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Transfer to a towel-lined plate to removed any excess oil before serving.
For the sauce
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Bring pot of water to a boil.
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Boil herbs in water for 30 seconds. Strain and dry on paper towels. This will help to maintain the green color.
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Blend together all ingredients until desired consistency is reached.
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Taste for seasoning.
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