Chef's Quick Tips: Seared salmon
This week, Chef Peter Hamme and owner of Stone’s Throw Restaurant in Seymour shows Tina Redwine how to make spring-time recipes.
3 tbs of olive oil
salmon filet with skin on
pinch of salt
1 cup of cauliflower florets
5 tablespoons of butter
1tsp of shallots
pinch of minced garlic
1 cup of spinach leaves
Heat up the pan and put olive oil in the pan. Keep the skin on the salmon and place it skin down on the heated pan.
Sprinkle a little bit of salt on the salmon.
Place washed cauliflower florets around the salmon to cook at the same time. Place butter in the pan and once it's melted continue glazing it on top of the salmon for about 3 to 4 minutes. Flip the salmon over with a spatula. Add shallots, garlic and spinach and continue cooking for few minutes until you see salmon starting to separate.
Chef, Owner Peter Hamme
Stone’s Throw Restaurant
337 Roosevelt Dr, Seymour, CT 06483