1 each 7 oz salmon filet, skinned and de boned
1 tsp smoked paprika
1 tsp kosher salt
1 tsp garlic powder
1 tsp lemon pepper
½ tsp sugar
Salmon Directions:
Combine spices and sugar in a bowl. After mixing, place in a pie pan and toss the filet in the mixture coating all sides. Saute in olive oil for 3 minutes on each side until nicely colored. Finish in the oven for another 5 minutes until medium.
Vegetable Ingredients:
¼ cup extra virgin olive oil
12 each pencil asparagus
½ seeded yellow pepper rough cut 1.5 inch squares
½ seeded red bell pepper rough cut 1.5 inch squares
3 pcs peeled and blanched chippolini onions
1 tsp pink sea salt
White pepper to taste
½ tsp chopped fresh thyme leaves
Vegetable Directions:
Add Olive oil to skillet and heat on medium.
Saute peppers, onions for 1 minute to coate with oil. Top with Asparagus
Roast in the oven for 7 minutes until asapargus is cooked and vegetables are lightly blistered.
Remove from oven and season lightly to taste, removing any liquid from pan
Return vegetables to pan and top with the finished salmon when done
Type: Authentic
Author: Chef Rodney Herwerth
Restaurant: The Inverness Hotel and Conference Center
Source: http://www.destinationhotels.com/blogs/seared-country-style-salmon-with-skillet-roasted-vegetables