Pan Seared Salmon Recipe | Perfect Pan Seared Salmon With Bok Choy Salsa | Chef Rishim Sachdeva

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Trout is often lower in calories and tilapia is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is a cheaper alternative.

In a baking tray add oil, baby potatoes, black pepper and salt. Preheat the oven and bake at 175°C for about 20-22 minutes.

Once out of the oven, crush the potatoes with the back of the spoon and add cream cheese, chives and mix well.

Heat a pan on low flame and add bellpeppers, oil, orange zest, orange juice and soy sauce.

Heat oil in a pan and roast the Bok Choy in it until it is charred a little and then transfer it to the soy emulsion.

Chop the Bok Choy as shown and add salt, pepper, olive oil and orange zest to it.

Season the Salmon with Salt and Black Pepper and dip the skin side in all purpose flour.

Heat olive oil in a pan and add the salmon to it. Sear until the fish turns golden brown in colour.

Transfer the fish on the same tray, skin-side down and pour the oil from the pan besides it.

Bake for 8 minutes at 175°C.

Once baked, transfer the fish onto the pan again skin-side down with the oil from the baking tray. Turn the flame to high and sear the Salmon again cooking on both the sides this time.

Squeeze orange juice and cook the Salmon in it.

Assemble the dish as shown in the video.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens