Pan-Seared Salmon with Feta Mousseline Sauce and Roasted Potato Wedges
Pan-seared salmon is a simple yet elegant dish that highlights the natural flavors of the fish. Coupled with a rich, creamy feta mousseline sauce and crispy roasted potato wedges, this dish makes for a wonderful dinner option for two. The delightful combination of fresh salmon and a tangy feta sauce creates a dining experience that is both impressive and easy to achieve at home.
Why You Will Love This Recipe
This pan-seared salmon with feta mousseline sauce is not only delicious but also brings together a beautiful array of flavors and textures. The salmon is flaky and tender with a crispy skin, while the feta mousseline provides a creamy, savory touch that pairs perfectly. The roasted potato wedges add a satisfying crunch and earthiness, making it a well-rounded dish. Moreover, it can be prepared in under an hour, making it an ideal recipe for busy weeknights or special occasions.
Ingredients
To create this delectable meal for two, gather the following ingredients:
- For the Salmon:
- 2 salmon fillets, skin-on, 6 oz each
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and freshly ground black pepper, to taste
- 1/2 tsp smoked paprika (optional)
- Zest of 1 lemon, for serving
- For the Feta Mousseline Sauce:
- 100 g Greek feta, crumbled
- 2 egg yolks
- 1 tbsp lemon juice
- 120 ml heavy cream, lightly whipped
- 1 tbsp fresh dill, chopped
- 1 tsp Dijon mustard
- Salt and white pepper, to taste
- 2 tbsp unsalted butter, melted
- For the Roasted Potato Wedges:
- 2 large Yukon Gold potatoes, cut into wedges
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Step 1: Start by roasting the potato wedges. Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the potato wedges with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, and salt and pepper to taste. Ensure all wedges are thoroughly coated.
Spread the seasoned potato wedges on a baking sheet in a single layer, ensuring they aren’t overcrowded. This will help them roast evenly. Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
Step 2: While the potatoes are roasting, it’s time to prepare the feta mousseline sauce. Create a double boiler by placing a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water. In this bowl, whisk together 2 egg yolks and 1 tablespoon of lemon juice. Continue whisking until the mixture thickens slightly, about 3 minutes.
After thickening, remove it from the heat and gradually whisk in 2 tablespoons of melted unsalted butter until smooth and well-combined. Gently fold in the whipped cream, crumbled Greek feta, 1 teaspoon of Dijon mustard, and chopped fresh dill. Season the sauce with salt and white pepper to taste. It’s important to keep this sauce warm without reheating it, as overheating may cause it to split.
Step 3: It’s now time to pan-sear the salmon. Pat the salmon fillets dry with paper towels and season generously with salt, freshly ground black pepper, and the optional smoked paprika. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the salmon fillets, skin-side down, pressing gently to prevent curling.
Cook the salmon for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets gently, add 1 tablespoon of butter to the skillet, and baste the salmon for an additional 2-3 minutes until it reaches medium-rare doneness or to your preference. Once cooked, remove the salmon from the skillet and let it rest for 2 minutes. Just before serving, zest lemon over the top for added freshness.
Step 4: To serve, plate the pan-seared salmon alongside the crispy roasted potato wedges. Drizzle the creamy feta mousseline sauce generously over the salmon, and garnish the dish with extra fresh dill and chopped parsley for a pop of color and flavor. Enjoy your delectable meal!
FAQ
1. Can I use skinless salmon fillets for this recipe?
Yes, skinless salmon fillets can be used, but pan-searing with the skin adds a delicious crispy texture. If you choose skinless, be mindful to reduce cooking time slightly to prevent drying out the fish.
2. What can I substitute for Greek feta cheese?
If you don’t have Greek feta, you can use any crumbly cheese with a similar salty and tangy flavor, such as queso blanco, cotija, or a fresh goat cheese.
3. How can I make the potato wedges crispy?
For crispy potato wedges, ensure that they are cut into evenly sized pieces and avoid overcrowding the baking sheet. Flipping them halfway through the roasting process also helps achieve that golden, crispy exterior.
4. Can I prepare the feta mousseline sauce in advance?
While it’s best served fresh, you can prepare the feta mousseline sauce up to an hour in advance and keep it warm over low heat. Just be cautious not to overheat.
5. What side dishes pair well with pan-seared salmon?
Besides roasted potato wedges, you can serve a side of sautéed asparagus, steamed vegetables, or a refreshing green salad to complement the salmon dish.
Conclusion
With its perfect blend of flavors and textures, pan-seared salmon, feta mousseline sauce, and roasted potato wedges make for an unforgettable meal. Each bite is a delight, making it a wonderful choice for both intimate dinners and special occasions. Follow this simple recipe, and you’ll impress your family or guests with your culinary skills, all while enjoying the satisfaction of a homemade meal. Bon appétit!
