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Sunday, May 17, 2009

Seared Salmon

Still in Friday Magazine dated May 15-21, 2009 but for now lets go for the fish recipe the Seared Salmon by Chef Stephen Fernandes a Filipino Chef in Al Murooj Rotana, Dubai.


  • 250 grams salmon fillet (Norwegian)
  • Salt and pepper, to taste
  • 15 ml lemon juice
  • 30 ml corn oil
  • 40 grams baby spinach
  • 40 grams baby potatoes, scrubbed and washed
  • 20 grams butter
  • 15 ml balsamic vinegar
  • 15 ml mandarin juice
  • 20 grams honey
  • 20 grams fresh rosemary leaves
  • Puffed pastry and caramelized cheery tomato, to serve


  • Mix together salt, pepper and lemon juice
  • Rub it over the fish and keep aside for 15-20 minutes
  • Sear in a hot pan and then cook in a preheated oven at 180°C for 10 minutes
  • Keep aside
  • Heat oil in a frying pan and saute baby spinach till just wilted
  • Remove and keep aside
  • In the same pan, saute potatoes with butter, salt and pepper on low heat till cooked
  • Keep aside
  • Cook together balsamic vinegar and mandarin juice till reduced to a sauce-like consistency
  • Add honey and rosemary leaves
  • Mix well
  • To serve, place fish on a plate, a spoon of baby spinach and potatoes on the side and drizzle mandarin sauce
  • Serve with puffed pastry and cherry tomatoes
Serving: Good for 1 only

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