Ingredients Salmon: 4 salmon fillets or steaks, skin removed 2 tbsp. Butter Olive Oil 3 tbsp. salted butter, room temp 2 tbsp. salted butter, melted and warmJuice of ½ lemon ¼ cup white wine 2 tbsp. Toasted Sesame Oil 1y ½ tbsp. flour 1 tsp. sesame seeds 1 tsp. poppy seeds 1 tsp. chia seeds 2 tsp. celery seeds SaltFresh ground pepper

Parsley Mash 2 lbs. Russet potatoes 2 tbsp. butter ¼ cup skim milk 2 tbsps. Fresh chopped parsley Salt and pepper to taste

Directions Arrange the salmon steaks on a large plate. In a large bowl, mix the butter, 2 tbsp. Butter Olive Oil, flour, seeds, salt and pepper. Coat the salmon pieces on the mix, one side only. Arrange back on the plate and take to the fridge for about 15 minutes. Heat up a large non-stick skillet over medium heat, coat with 1 tbsp. of Toasted Sesame Oil and add the salmon, seed-side down first. Cook until it’s lightly golden, about 2-3 minutes, then flip and finish cooking. Be careful not to overcook the salmon – a food thermometer is the best way, salmon is done at 140/145 F. Mix the butter with the lemon juice and wine and drizzle over the salmon once plated.

Parsley Mash: Boil the potatoes in water and salt until tender. Drain, return to the pot, and add the butter and milk and mash with a potato masher. Season with salt and pepper, mix in the parsley and reserve warm.

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