Pan-Seared Salmon with Potatoes & Crabmeat Salad
by Andrea Lim & Leonard Foo
Flaky, moist pan-seared salmon with crispy skin served with potatoes & crabmeat salad will leave you wanting more.
Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 30 mins Ready in : 60 mins Serves : 1 Serving
INGREDIENTS
- 170-180g Salmon Fillet
- 200g Idaho Potatoes
- 50g Pasteurised Crabmeat
- 2g Chives
- 30g Spinach Leaves
- Balasmic Vinegar as needed
- Olive Oil as needed
- 40g Cherry Tomatoes
- Lemon Juice as needed
DIRECTIONS FOR PAN-SEARED SALMON:
- Vacuum the salmon & sous vide for 15 minutes at 53˚C.
- Remove from the bag and sear the skin side down until golden brown.
- Season to taste.
DIRECTIONS FOR POTATO & CRABMEAT SALAD:
- Cook the potatoes in boiling water.
- When the potatoes are cooled down, lightly crush it with a fork.
- In a bowl, mix the crabmeat with crushed potatoes, add chives and lemon juice & season to taste.
DIRECTIONS FOR VEGETABLES:
- Lightly sauté the spinach and season with salt & pepper.
- Cut the cherry tomatoes in half and toss with balsamic vinegar.