Pan-Seared Salmon with Parsley Relish

By Tom Shearman Posted: June 6th, 2010

This light but filling meal is perfect for spring cooking.

Easy to prepare, this dish offers great textural contrast between the softness of the potato and crunchy asparagus spears, while the citric and salty bite of the sauce sets off the rich, oily flavor of the salmon. The relish can also be used to flavor white fish fillets or chicken.

2 salmon fillets, skin off
1 bunch asparagus spears
1 medium-sized yam, peeled and thinly sliced
1 tbsp olive oil
Pinch salt and pepper

For the relish:
1 bunch flat-leaf parsley, stalks off
6 anchovy fillets
1 large lemon
¼ cup olive oil
Pepper, to taste

Note: relish can be prepared in advance.
Directions:
Juice and zest the lemon. Put juice and zest in a food processor, along with parsley and anchovy fillets. Pulse until finely chopped. Add oil slowly, until mixture has become a thick paste. Add pepper to taste.

Preheat oven to 375 degrees. Place yam slices on a lightly oiled baking tray, and season with salt and pepper. Let cook for 12-15 minutes, or until slightly browned. Heat 1/4 inch olive oil in a pan at medium-high heat. Once oil is hot, fry salmon for 3-4 minutes on each side, or until golden-brown. Snap bottoms off asparagus spears and discard. Boil asparagus in water for 5 minutes at a medium-high heat.

Layer yam slices below 3 parallel asparagus spears. Place salmon fillet on top and spoon over relish.