Recipe: Deagan's Crispy Skin Salmon w/ Roasted Vegetables and Le - Cleveland 19 News Cleveland, OH

Recipe: Deagan's Crispy Skin Salmon w/ Roasted Vegetables and Lemon Caper Miso Broth

2-7oz salmon (skin on, scales removed)

as needed        Kosher Salt

as needed        Ground Black Pepper

as needed        Sunflower Oil

1.  In sauté pan over high heat, and sunflower oil and heat until oil almost heats its smoke point.  Season salmon on flesh side and skin side generously with salt and pepper.

2.  Add salmon to the pan skin side down and begin to slowly turn heat down to medium.

3.  After 3 minutes, check to see that the salmon skin is beginning to become crisp golden brown by gently turning the pieces in the pan.  Once golden brown place pan into 350*F oven for 5 minutes.

4.  Gently flip salmon portions over and return pan to oven for an additional 3 minutes.

5.  Remove salmon from pan to prevent from overcooking and allow the meat to carry over cook with its residual heat.

1ea                   Spanish Onion (Wedges)

1ea                   Red Onion (Wedges)

as needed        Sunflower Oil

as needed        Kosher Salt

as needed        Black Pepper

1.  Mix all ingredients until covered evenly with oil, salt, and pepper.  Taste and adjust seasoning as necessary.  Place on sheet tray and roast at 350*F for 10 minutes.  Onions should still have a slightly stiff texture

1pt                   Grape Tomatoes

as needed        Sunflower Oil

as needed        Kosher Salt

as needed        Black Pepper

1.  Mix all ingredients until covered evenly with oil, salt, and pepper.  Taste and adjust seasoning as needed.  Place on baking tray in the oven until skins slightly blister

1ea                   Fennel (Tops Removed/ Quartered/ Core Removed/ ¼inch Slice)

as needed        Sunflower Oil

as needed        Kosher Salt

as needed        Ground Black Pepper

1.  Mix all ingredients until covered evenly with oil, salt, and pepper.  Taste and adjust seasoning as needed.  Place on a baking tray and roast at 350*F for 10 minutes.  Fennel should still have a slightly stiff texture.

2Tbsp              Fennel Fronds

2Tbsp              Fresh Chives (Minced)

2Tbsp              Fresh Parsley (Chopped)

1.  Combine all ingredients

Lemon Caper Miso Broth

1.5cups            Cold Water

1ea                   Lemons Zested

2Tbsp              Capers (Rinsed)

2Tbsp              White Miso Paste

1Tbsp              Granulated Sugar

1.  Combine 1qt cold water, lemon zest, capers, miso, and sugar in a small sauce pot and place over medium heat

Blistered Broccolini

1bunch                        Broccolini

as needed        Cold Water

as needed        Kosher Salt

as needed        Ice Water

as needed        Sunflower Oil

as needed        Kosher Salt

as needed        Ground Black Pepper

1.  As cold water to pot with kosher salt and bring to rolling boil.  Water should be salty.

2.  Place broccolini in boiling water and cook until stems become slightly tender.

3.  Remove broccolini from pot and plunge in ice cold water until cool to the touch to stop the cooking time.

4.  Dry broccolini with towels.

5.  In large sauté pan over high heat, add oil and heat just below smoke point.  Shut off heat and add broccolini.  Oil may splatter a bit.  Once splattering subsides, turn heat back on and cook until crispy.

6.  Season with salt and pepper to taste.

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