Pan-Seared Wild Sockeye Salmon

🥘 Ingredients

• Italian seasoning
  1 tbsp
• Yukon Gold potatoes
  24 oz
• almonds
  2 oz
• butter
  6 tbsp
• chives
  ½ oz
• creme fraiche
  1/2 c
• garlic
  4 clove
• green beans
  12 oz
• lemon
  2 unit
• olive oil
  4 tsp
• pepper
• salt
• seafood stock concentrate
  2 unit
• wild sockeye salmon
  20 oz

🍳 Cookware

• large pan
• small bowl
• medium pot
• strainer
• potato masher
• baking sheet
• aluminum foil

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice Yukon Gold potatoes into ½-inch pieces. Trim green beans . Mince or grate garlic . Quarter lemon . Mince chives . Heat a large pan over medium-high heat. Add almonds and cook, stirring often, until golden brown and toasted, ⏱️ 4 minutes . Turn off heat; transfer to a small bowl . Wipe out pan.

   Yukon Gold potatoes: 24 oz, green beans: 12 oz, garlic: 4 clove, lemon: 2 unit, chives: ½ oz, almonds: 2 oz
2. 

   2

   Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, ⏱️ 17 minutes . Reserve 1 cup potato cooking liquid, then drain well using a strainer . Return potatoes to pot and mash with a potato masher until smooth. Stir in 1 tbsp butter (2 tbsp for 4 servings), half the creme fraiche , and half the chives; season with salt and pepper . Keep covered off heat until ready to serve.

   butter: 6 tbsp, creme fraiche: 1/2 c, salt, pepper
3. 

   3

   While potatoes cook, toss green beans on a baking sheet with a large drizzle of olive oil ; season with salt and pepper. Roast on top rack until softened and lightly browned, ⏱️ 13 minutes .

   olive oil: 4 tsp
4. 

   4

   Meanwhile, pat wild sockeye salmon dry with paper towels; season with salt, pepper, and half the Italian seasoning . Heat a large drizzle of olive oil in pan used for almonds over medium-high heat. Add salmon skin sides down and cook until browned and slightly crisp, ⏱️ 3 minutes . Flip and cook until salmon is opaque and cooked through, ⏱️ 3 minutes more. Turn off heat. Transfer salmon to a plate; tent with aluminum foil to keep warm. Wash out pan.

   wild sockeye salmon: 20 oz, Italian seasoning: 1 tbsp
5. 

   5

   Melt 2 tbsp butter (4 tbsp for 4 servings) in same pan over medium heat. Add garlic and a pinch of remaining Italian seasoning; cook until garlic is fragrant, ⏱️ 1 minutes . Add seafood stock concentrate and ¼ cup water (⅓ cup for 4). Bring to a simmer and cook until slightly reduced, ⏱️ 2 minutes . Squeeze in lemon juice to taste. Remove pan from heat and stir in remaining creme fraiche and chives. Season with salt, pepper, and more lemon juice to taste.

   seafood stock concentrate: 2 unit
6. 

   6

   Stir a splash of reserved potato cooking liquid into potatoes to rewarm, if necessary. Toss green beans with almonds; divide between plates along with potatoes and salmon. Spoon sauce over salmon. Serve with any remaining lemon wedges on the side.