Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, seared salmon on figs, roasted potatoes, fennel spinach and pomegranate dressing. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
While the potatoes cook, drain the fennel thoroughly and place in a medium bowl along with the fennel fronds and half the scallions (save the rest for the potato salad). For the roasted tomatoes, heat the oil in an ovenproof frying pan. Add the tomatoes and stir to coat with the oil.
Seared salmon on figs, roasted potatoes, fennel spinach and pomegranate dressing is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Seared salmon on figs, roasted potatoes, fennel spinach and pomegranate dressing is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have seared salmon on figs, roasted potatoes, fennel spinach and pomegranate dressing using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Seared salmon on figs, roasted potatoes, fennel spinach and pomegranate dressing:
- Make ready 2 salmon steaks
- Take 500 g chat potatoes cut in half, boiled till soft
- Take 3 fresh figs wedges
- Get 5 cherry tomatoes cut half
- Get Small fennel shaved
- Take Handful baby spinach
- Make ready Vegetable oil for cooking
- Make ready For dressing:
- Make ready 3 tablespoon balsamic vinegar
- Make ready 1/3 cup pomegranates seeds
- Get 2 tablespoon olive oil
- Take Salt and pepper
- Make ready 1 lemon cut half for juice the other half into wedges
Sprinkle with salt and pepper, lemon juice or white wine, top with lemon slices, fennel fronds and butter, wrap in the parchment, and bake. A slightly sweet, citrusy dressing contrasts with the rich salmon and tender greens in this main-dish salad. Set a piece of salmon on each salad and sprinkle the cherries around the fish. Drizzle some of the remaining vinaigrette over each fillet Pan-Seared Salmon with Spinach and Shiitake. by Liz Pearson. by Lori Longbotham.
Steps to make Seared salmon on figs, roasted potatoes, fennel spinach and pomegranate dressing:
- Heat oven on high 200C - Coat cooked potatoes with oil and healthy sprinkling of salt, toast in oven.
- In a hot pan sear skin side of salmon for 3-4 mins, flip over and put in oven with potatoes. Cook for till salmon is cooked and potato is crispy. You might need to to take one out before the other.
- Meanwhile make dressing by putting all ingredients in mixing bowl you might need to adjust balance via, sweetener, lemon juice or salt.
- Carefully toss all ingredients and dress. Place on plate and add salmon on top. Drizzle more dressing around as garnish.
Sear-Roasted Salmon with Honey-Glazed Fennel. by Tom Douglas. Creamy Pan Seared Salmon with Tomatoes and Spinach is a rich and filling meal, perfect for a quick dinner cooked in just one Salmon… is the reason why I can eat the recommended amount of fish week after week. Drain well then place on a large baking tray. Add three quarters of the herb oil and gently turn to coat. To serve: Place the potatoes and.
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