Seared Salmon With Mashed Vegetables and Seaweed

Ingredients

For the seaweed:

• 2 to 3 tablespoons canola oil
• 12 1-by-3-inch strips dulse seaweed

For the vegetables:

• 2 medium Idaho potatoes, peeled and cubed
• 2 medium parsnips, peeled and cubed
• 2 small white turnips, peeled and cubed
• 1 clove garlic, minced
• ½ cup chopped onion
• 1 leek, chopped
• Coarse salt and freshly ground pepper to taste
• ¼ cup olive oil
• ¼ cup heavy cream

For the shallot sauce:

• 8 ounces shallots, peeled and sliced
• 2 tablespoons olive oil
• ⅓ cup flour
• 1 pint fish stock or clam juice
• ½ tablespoon crushed black peppercorns
• 2 tablespoons balsamic vinegar

For the salmon:

• 6 6-ounce salmon fillets
• Coarse sea salt and freshly ground pepper to taste
• 2 tablespoons canola or grapeseed oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    791 calories; 51 grams fat; 10 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 11 grams polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 41 grams protein; 107 milligrams cholesterol; 327 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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six servings

Preparation

1. Heat the oil in a heavy skillet and fry the seaweed for one minute. Remove and drain on paper towels.
2. Prepare the vegetables. Simmer the first six ingredients together in boiling, salted water for 12 to 15 minutes. Drain and mash. Season to taste and add the olive oil and heavy cream. Mix well and keep warm.
3. Saute the shallots over medium heat in the oil until caramelized (about 10 to 15 minutes). Sprinkle with flour and stir well. Add the fish stock and cook slowly over moderate heat, stirring until any lumps have disappeared. Season to taste with salt, add the crushed peppercorns and vinegar and simmer five more minutes. Set aside and keep warm.
4. Season the salmon with salt and pepper to taste. Heat the oil in a saute pan and sear the salmon for two-and-a-half to three minutes on each side for rare, more for well done.
5. While the fish is cooking, place a mound of potato mixture in the center of six individually heated plates. Spoon sauce around the potato and top it with the salmon fillet. Sprinkle the seaweed on top.

• Dulse seaweed is available in health food stores, or from Maine Coast Sea Vegetables, Shore Road, Franklin, Me., 04634.

30 minutes