Brad's seared salmon w/ gnocchi carbonara

Name: Brad's seared salmon w/ gnocchi carbonara
Cuisine: American
Ingredients: 2-3 lbs spring king salmon filets; Italian seasoning, dry basil, sea salt, black pepper; Oil for frying; 3 tbs olive oil; 2 pkgs prepared gnocci; 1/2 lb bacon, chop fry and drain; 1 sweet onion, chopped; 3 cloves garlic, minced; 3 tbs flour; 2 tsp granulated chicken bouillon; 1 qt medium whipping cream; 1 cup parmesan, shredded; to taste Basil sea salt and black pepper

wingmaster835 @wingmaster

Sequim Washington

It is spring king salmon season again, and there is nothing like fresh spring king. High oil content and super firm meat. I personally think this is the best salmon to pan sear. I went with Italian flavors this time. I also served this dish with roasted asparagus and a sundried tomato, feta, and lemon antipasto. I didn't have any fresh basil so I used dried. I recommend using fresh.

wingmaster835 @wingmaster

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Ingredients

For the salmon
2-3 lbsspring king salmon filets
Italian seasoning, dry basil, sea salt, black pepper
Oil for frying
For the gnocchi
3 tbsolive oil
2pkgs prepared gnocci
1/2 lbbacon, chop fry and drain
1sweet onion, chopped
3 clovesgarlic, minced
3 tbsflour
2 tspgranulated chicken bouillon
1 qtmedium whipping cream
1 cupparmesan, shredded
to tasteBasil sea salt and black pepper

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Steps

1

Remove fins and bones from salmon. Cut into 6-8 Oz portions leave skin on. Sprinkle with the seasonings and set aside.
2

Heat olive oil in a pan. Add onions and garlic. Saute until onions sweat out.
3

Meanwhile, bring a large stockpot of well salted water to a boil.
4

Add flour to the onions and fry until it just starts turning brown and has a slight nutty aroma.
5

Heat another saute pan on medium high for the fish. Add oil.
6

Slowly add cream to the onions a half cup at a time. Stir well to incorporate flour fully between adding. Keep adding until sauce is just a little thinner than you want it. Add bouillon, bacon, parmesan, and seasonings to taste. The cheese will thicken the sauce a bit.
7

Place salmon in the hot pan skin down. Fry for 6 to 9 minutes. Depending on how thick the filet is. When skin starts to brown. Flip salmon and fry until just cooked through but still moist inside. Do not dry out.
8

At the same time drop gnocchi into the boiling water. Remove and rinse with hot water when the gnocchi floats to the top.
9

Plate gnocchi. Put sauce over top. Plate salmon over that. Add more parmesan if desired. I added lemon feta antipasto and roasted asparagus.
10

Serve immediately. Enjoy.

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wingmaster835 @wingmaster

on June 09, 2019 18:42

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.