Pan-Seared Salmon with Gorgonzola and Sherry Sauce
- 450g / 15.9 oz salmon fillets (4-6 fillets, skin removed)
- 225g / 7.9 oz small potatoes (about 3-4)
- 120g / 4.3 oz broccoli florets (about 2 bunches)
- 60g / 2.1 oz gorgonzola cheese, crumbled
- 30g / 1 oz unsalted butter, melted
- 7.5 ml / 1.5 teaspoons salt
- 15 ml / 1 tablespoon dry sherry
- 15 ml / 1 tablespoon heavy cream
- Fresh parsley, chopped (to taste)
1. Preheat your oven to 200°C / 400°F.
2. Line a baking sheet with parchment paper and arrange the potatoes in a single layer.
3. Roast the potatoes in the oven for 20-25 minutes, or until they're tender when pierced with a fork.
4. While the potatoes are cooking, heat a large skillet over medium heat and add the melted butter.
5. Sear the salmon fillets for 3-4 minutes on each side, or until they're cooked through and flake easily with a fork.
6. Remove the salmon from the skillet and set it aside to rest.
7. In the same skillet, add the crumbled gorgonzola cheese, dry sherry, and heavy cream.
8. Heat the cheese and sherry sauce over low heat, whisking constantly, until the mixture is smooth and creamy.
9. Steam the broccoli until it's tender, then set it aside.
10. To serve, place a salmon fillet on each plate, then top it with a dollop of the gorgonzola and sherry sauce.
11. Garnish each plate with a sprinkle of parsley, a side of roasted potatoes, and a serving of steamed broccoli.
- baking sheet
- parchment paper
- saucepan
- whisk
- oven
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