Pan Seared Sockeye Salmon with Arugula and Parsley Sauce

Popsie's wild caught sockeye salmon will always be the star of any dish, but Chef David LaForce shows off his skills by pulling the flavors together with a simple and fresh-tasting sauce.

Pan Seared Sockeye Salmon with Arugula and Parsley Sauce

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Servings

Prep Time

15 minutes

Cook Time

30 minutes

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!

Author:

Chef David LaForce

Image of Pan Seared Sockeye Salmon with Arugula and Parsley Sauce

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 Tsps 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

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Directions

For the Root Vegetables

Set oven to 375°.
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.
Peel carrots and dice into the same size as the beets and add to the same bowl.
Toss beets and carrots with olive oil, salt and pepper. Place on a baking sheet and roast for 35 to 40 minutes until tender.
Remove from oven and toss with while balsamic vinegar. Sprinkle with salt.

For the Sockeye Salmon

Bring the salmon to room temperature. Meanwhile cut a sheet of parchment paper to fit inside the a large non-stick skillet.
Pat the fish dry. Moisture is the enemy of a good sear. Season with salt and pepper.
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.
Place the salmon skin side down and cook until the skin has turned golden.
Turn the fish over with a spatula. Cook until it feels firm to the touch, about 3 minutes.
Transfer to a towel-lined plate to removed any excess oil before serving.

For the sauce

Bring pot of water to a boil.
Boil herbs in water for 30 seconds. Strain and dry on paper towels. This will help to maintain the green color.
Blend together all ingredients until desired consistency is reached.
Taste for seasoning.