Cameron Brady

1 RECIPES

Up-and-coming talent in the culinary industry

Pan Roasted Pacific Salmon

This pan-roasted salmon dish is an entree you can serve and enjoy with that special someone. With a charred summer succotash, eggplant puree and perfectly roasted salmon, this is a healthy, classy dish you can now learn to make at home.

Turn mealtime into a joyful experience
CUISINES: American
LEVEL: ADVANCED
TIME: 1 hr 10 min
SERVING: 2 People
INGREDIENTS:
  • [For The Eggplant] ㅤㅤ
  • 4 large Eggplant
  • 4 sprigs Rosemary
  • 3 cloves Raw Garlic Minced 2 Each Cloves of Roasted Garlic
  • 4 tsp Olive Oil
  • 2 tsp Salt
  • 2 tsp Ground Black Pepper
  • [For The Puree] ㅤㅤ
  • ½ cup Walnuts Roasted and Chopped Walnuts
  • 1 tbsp Olive Oil
  • ¼ tsp Salt
  • ¼ tsp Ground Black Pepper
  • 【Anise Oil】
  • 1 Qt Neutral-Tasting Oil
  • ¼ cup Ginger, Minced
  • ¼ cup Raw Garlic Minced
  • 3 medium Star Anise
  • 1 cup Korean Chili Flake
  • 【Pan-grill The Vegetables】
  • 7 small Cherry Tomatoes, Split
  • 8 medium Okra
  • ¼ cup Corn
  • 【For The Salmon】
  • tsp Vegetable Oil
  • 6 oz Salmon
  • tsp Salt
  • 【Stir-fry The Vegetables】
  • tbsp Olive Oil
  • 1 small Shallot Sliced
  • 1 large Bell Pepper
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
LET'S START
Step 1 【For The Eggplant Puree】
Step 1 【For The Eggplant Puree】
Step 1 【For The Eggplant Puree】
For the eggplant puree start by preheating your oven to 180°C / 350°F. Take the eggplants and cut them in half from top to bottom.
Step 2
Step 2
Step 2
Then with the flat inside of the eggplant facing you make an incision a half-inch into the surface. Stuff the crevice with the rosemary and garlic.
Step 3
Step 3
Step 3
Season generously with olive oil, salt, and black pepper.
Step 4
Step 4
Step 4
Wrap the two halves back together with aluminum foil and bake for 25-30 mins or until the flesh of the eggplant gives no resistance when pierced with a fork. Remove from the oven and discard the rosemary sprigs.
Step 5
Step 5
Step 5
Using a spoon scrape the insides of the eggplant into a blender and puree with walnuts.
Step 6
Step 6
Step 6
Season with salt and pepper. Cool and reserve puree until ready to plate.
Step 7 【Anise Oil】
Step 7 【Anise Oil】
Step 7 【Anise Oil】
Begin the anise oil by slicing the garlic and ginger. Place in a medium saucepan and cover with 1 quart of neutral oil. Add star anise. Turn the heat on medium and slowly bring the temperature of the oil up, stirring every 2-3 mins. As the oil heats up the items in the pot will slowly start to fry.
Step 8
Step 8
Step 8
When the garlic and shallots begin to look golden brown add the chili flake. Turn the heat off and allow the oil to cool and infuse in the pot. When the oil temperature has cooled scoop out the star anise and dispose. Transfer the remaining items in the pot to a blender and process on high for 30 seconds. Reserved in a tightly covered container this oil will keep its flavor for 2 months.
Step 9
Step 9
Step 9
Prepare the charred succotash by first shucking and cutting the corn from the cob and set aside. Dice the bell pepper and reserve as well. Remove the stems from the okra and slice in half lengthwise. Place a large sauté pan on the stove on high heat and allow the pan to get as hot as possible.
Step 10 【Pan-grill The Vegetables】
Step 10 【Pan-grill The Vegetables】
Step 10 【Pan-grill The Vegetables】
Working in batches, add the tomatoes, corn, and okra to the dry pan. No oil. Allow the veggies to char in the pan with a little stirring. When the veggies have a nice char on them set aside and cool until ready to plate.
Step 11【Assemble】
Step 11【Assemble】
Step 11【Assemble】
Preheat your oven to 180°C / 350°F. Warm the eggplant puree and set aside.
Step 12【For The Salmon】
Step 12【For The Salmon】
Step 12【For The Salmon】
Season your salmon and place skin down in a nonstick pan over medium-high heat. After 2 minutes place the pan into the preheated oven and finish cooking fish.
Step 13
Step 13
Step 13
While the fish finishes in the oven sauté the shallots, corn, bell pepper, tomatoes, and okra in a medium pan with olive oil, salt, and pepper.
Step 14
Step 14
Step 14
On a plate spoon the eggplant puree onto the middle of the plate.
Step 15
Step 15
Step 15
Place the salmon on top. Scoop the charred succotash next to the salmon.
Step 16
Step 16
Step 16
Drizzle the anise oil around the plate. Garnish with fresh basil and enjoy with someone special!
Step 17
Step 17
Step 17
Enjoy!