Seared Salmon With Crispy Potatoes, Peas & Summer Vegetable Gratin

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 lb new potato, cut into 1/2 inch dice
• olive oil (for sprinkling)
• 1 cup shelled fresh peas, blanched for 1 minute
• 1 cup asparagus spear, 2 inch cuts,blanched for 2 minutes
• 1/2 cup roughly chopped swiss chard, blanched for 2 minutes
• 1/2 cup thinly sliced leek, white part only,blanched for 2 minutes
• 1/2 cup shelled fresh fava beans, blanched for 2 minutes and peeled
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh basil
• 2 cups heavy cream
• 1 lemon, juice of
• salt & freshly ground black pepper, to taste
• 1/4 cup dry white breadcrumb, toasted until golden
• 1 teaspoon chopped garlic
• 1 tablespoon chopped shallot
• 2 tablespoons olive oil
• 4 (6 ounce) boneless salmon fillets (skin intact)
• extra olive oil (for the fish)
• chopped parsley (for garnish)

Recipe

• 1 set the oven at 375 degrees.
• 2 have on hand a 10-inch shallow baking dish.
• 3 potatoes: toss the potatoes with enough olive oil to coat them and spread them in a single layer on a rimmed baking sheet.
• 4 bake for 35 minutes or until golden brown and crispy.
• 5 drain on paper towels and keep warm; leave the oven on.
• 6 vegetables: in a bowl combine the peas, asparagus, swiss chard, leeks, fava beans, mint, basil, cream, half the lemon juice, salt and pepper to taste.
• 7 toss well and transfer to the baking dish.
• 8 combine the bread crumbs, garlic, shallots, 2 tablespoons of oil and salt and pepper.
• 9 sprinkle the crumbs the vegetables.
• 10 transfer the dish to the hot oven.
• 11 bake for 10 minutes or until the cream is bubbling at the edges.
• 12 sprinkle the fish with salt and pepper.
• 13 heat a large frying pan over medium-high heat.
• 14 add several tablespoons oil and heat until hot.
• 15 sear the salmon boned side down until golden brown.
• 16 turn and cook the other side until golden and the fish is cooked through.
• 17 arrange the fish on the vegetables.
• 18 squeeze the remaining lemon juice over it.
• 19 garnish with crispy potatoes.
• 20 scatter the parsley over the rim of the dinner plates and serve at once.