Seared Salmon with Tomato Chive Sauce and Buttermilk Mashed Potatoes

Seared Salmon with Tomato-Chive Sauce and Buttermilk Mashed Potatoes
-The Fly Trap Restaurant, San Francisco

This salmon recipe is one of our favorites. It is extremely simple and very elegant when served with the mashed potatoes on the bottom and the fish and sauce stacked on top.


Buttermilk Potatoes
8 russet potatoes, peeled and cut into chunks or I use red potatoes and leave the skins on.
1/2 c. heavy cream
4T unsalted butter
Buttermilk to taste
Salt and fresh ground white pepper to taste

In large pot of salted boiling water, cook potatoes until tender. Combine cream and butter in a small saucepan and heat over medium heat until bubbles form around edge of pan. Set aside, cover to keep warm. Drain potatoes well and using a mixer stir in the cream mixture and enough buttermilk to make a smooth mixture. Season with salt and pepper. Cover and keep warm in a very low oven.


Seared Salmon
4 (6oz) salmon fillets, 2 inches wide
3 T olive oil

In a large skillet over medium high heat, heat the 3 T oil. Add the salmon, cover, reduce the heat to medium, and cook 3 minutes per side. Remove from heat, keep warm.


Tomatoe Chive Butter Sauce
2 t minced shallot
3/4 c dry white wine<
4 T cold unsalted butter, cut into small cubes
2 c. grape tomatoes, halved
1/4 c. minced fresh chives

While salmon is searing, prepare the sauce. In medium, heavy saucepan, combine the shallot and white wine and cook over medium high heat until reduced by half. Gradually whisk in the cubed butter to make a thick sauce. Turn off heat, stir in tomatoes and chives. To serve, mound potatoes in the center of 4 warmed plates. Place fillet over top and top with sauce.

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