Pan-Seared Salmon with Potatoes & Crabmeat Salad

< Back to Recipe Listings

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:

  1. Vacuum the salmon & sous vide for 15 minutes at 53˚C.
  2. Remove from the bag and sear the skin side down until golden brown.
  3. Season to taste.

DIRECTIONS FOR POTATO & CRABMEAT SALAD:

  1. Cook the potatoes in boiling water.
  2. When the potatoes are cooled down, lightly crush it with a fork.
  3. In a bowl, mix the crabmeat with crushed potatoes, add chives and lemon juice & season to taste.

DIRECTIONS FOR VEGETABLES:

  1. Lightly sauté the spinach and season with salt & pepper.
  2. Cut the cherry tomatoes in half and toss with balsamic vinegar.
Love this? Share it!
This entry was posted in . Bookmark the permalink.