Pan Seared Salmon, Baby Potato Salad and Crab Gremolata - WTNZ FOX 43 Knoxville, TN

Pan Seared Salmon, Baby Potato Salad and Crab Gremolata

January 30, 2014 -



2 tbsp Fresh Chopped Oregano

1 pound Fingerling or baby potatoes

2 tbsp Minced Chives

1 tbsp Juice, Lemon, Fresh

1 tbsp Lemon, Zest

1/4 cup Oil, Olive, Extra Virgin

1/4 cup Asparagus, Fresh, Pieces, 1"

8 each Mushrooms, Crimini, Fresh, Halved

1 cup Tomatoes, Grape, Fresh

1/8 tsp Spice, Pepper, Black, Ground

4 ounce Crab Meat, Lump

1/4 cup Shallots, Peeled, Fresh, Minced

1/4 cup Parsley, Italian, Fresh, Chopped

1 tbsp Lemon, Zest

4 each 4 oz Salmon fillet

1 tsp Oil, Olive, Extra Virgin

1 tbsp Juice, Lemon, Fresh

1/4 cup Vegetable Stock


For the Potato Salad: Use assorted baby potatoes if available. Cut potatoes in half and steam potatoes until just al dente. Place the warm potatoes in mixing bowl. In a small bowl whisk together the fresh herbs, lemon zest and lemon juice and olive oil. Heat a sauté pan sauté over medium high heat and olive oil. Add the asparagus and mushroom halves and sauté for about 3 minutes. Add the tomatoes and sauté another 1 minute. Gently stir the sautéed vegetables with the potatoes. Season with the pepper.

For the Gremolata: combine the ingredients together and hold at 40 degrees Fahrenheit until ready to use

4. For the Salmon: To sauté the salmon, heat the olive oil in a nonstick pan over medium high heat. Start searing the salmon on one side for about 4-5 minutes, it should be light browned and cook for about 70% of the way through then flip the salmon over on the remaining side. Cook another 1 minute. Add the lemon juice and vegetable stock to deglaze the pan and make a light sauce for the fish.

To serve: place 1 cup of potatoes in the center of each plate, top with the salmon. Place 1/4 cup of the gremolata on top, drizzle the pan sauce around each plate.

Presented by: Chef Mark McKinney, UT Medical Center Healthy Living Kitchen

Air Date: January 30, 2014

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