Pan-Seared Salmon with Sweet Potato Puree and Creamy Leeks

This pan-seared salmon recipe, with its crispy top and decadent side dishes, is a fantastic dinner idea for entertaining because the fish cooks very quickly, and the side dishes can be made ahead of time. All you have to do is microwave the side dishes to reheat them, while the salmon finishes cooking in the oven.

For more pan-seared salmon recipes, try my Pan-Seared Salmon with Beurre Blanc Sauce, my 15-Minute Salmon and Rice Bowl, or my Pan-Seared Salmon with Roasted Veggies.

Why You’ll Love this Recipe:

• The creamy leeks are such a delicious complement to the salmon. They are also very easy to make too. They can be made ahead of time and refrigerated, then reheated in the microwave just before serving.
• The sweet potato puree is also extremely easy. The sweet potato can be baked 2 days ahead of time, pureed and flavored with melted butter salt and pepper. I also like to add a little bit of milk to thin the sweet potatoes and give them a creamy texture. They can be refrigerated and microwaved just before serving.
• Since the side dishes are so flavorful, the salmon can be simply seasoned with salt and pepper before searing.
• Finish the fish off in the oven until cooked through. Meanwhile, the side dishes can be quickly reheated.

Ingredients:

• Leeks These can come in all sizes! In California, leeks were the size of my wrist in the springtime! But here in France, they are much smaller. Look for medium-sized leeks, and count 1 leek per person, which will provide you with about 1 cup of sliced leeks per person. Don’t worry they cook down a lot! And you’ll want enough leeks to follow each bite of fish, they are that good together! Use just the white and light green parts. Sliced thinly into half moons (see photo below).
• Butter Use unsalted butter—that way you can season to taste with salt. The leeks get sauteed in the butter, which adds great flavor!
• Crème F raîche Will create a delicious creamy consistency to your leeks. Alternatively, you can substitute for heavy cream.
• Sweet Potatoes Factor 1 small-medium-sized sweet potato per person. You can bake them up to two days ahead of time and puree them the day you plan to serve them.
• Butter Will add more flavor to the sweet potato puree while giving it a luxurious texture.
• Milk Use whole milk for the best texture. This will thin the sweet potato puree a bit to create a better consistency. Just don’t overdo it, since you’ll want them to stay stiff enough to be able to rest as a little mound on the plate.
• Fresh Chives These look very pretty on top of sweet potatoes and add more flavor and texture. Snipping them with kitchen shears (as opposed to cutting them) will make them more precise and look more decorative, too.
• Salmon Filets I factor about 4-6 ounces per person. Buy the filets the day you plan to serve this, and look for filets with the skin on. The skin helps the fish stay moist and prevents it from drying out.
• Oil Searing the salmon will provide a greater sear than butter since it allows you to sear the fish in a very hot pan, which is needed for a great golden brown sear. Butter at this temperature would burn. Avocado oil and Coconut Oil both have higher smoke points, so you can use a hot pan without smoking up your kitchen. Alternately, you can use olive oil, but reduce the pan’s heat to medium-high since olive oil has a lower smoke point.
• Salt and Pepper to Taste I use Kosher salt and freshly cracked black pepper for the best flavor.
• Fresh Lemon Juice One lemon will be enough for four filets. Each salmon filet will get a squeeze of juice right before serving. You can cut the lemon into four wedges, to provide a wedge for each serving.
• Fresh Parsley The salmon filets look very pretty with a garnish of fresh parsley on top. It also adds additional freshness to the flavor.

Step #1: Prepare the Creamy Leeks

• Slice the leeks into thin half-moons. Use the white and light green parts. Save the green tops for making stock. If you have extra leeks put them to good use in my Cream of Mushroom Soup with Crispy Leeks. A delicious (and quick!) weeknight soup recipe.
• Saute the leeks in butter until soft, transparent and wilted. Then add the crème fraîche.
• In France, we get pretty great crème fraîche! But if in the U.S., I’ve found the Bellewether Farms brand comes pretty close.
• Substitute with heavy cream if you can’t get crème fraîche where you live.

Step#2: Prepare the Sweet Potato Puree

• This sweet potato puree is so easy to make because all you have to do is bake the sweet potato, peel it and puree it in a food processor. Add butter and milk, a little salt and pepper and you’re done!
• I like to add melted butter for flavor and a little bit of milk for a creamy texture.
• Then cover and refrigerate until ready to serve. This reheats beautifully in the microwave!

Step#3: Pan Sear the Salmon

• I like to buy the salmon fillets with the skin on, because it keeps the fish nice and moist.
• Pat the fish dry with a paper towel to remove any moisture. This will help the salmon sear well in the pan and become crispy.
• Sprinkle the salmon with salt and pepper.
• Heat a non-stick skillet on medium-high heat, drizzled with oil. The oil will provide a better sear and a crispier exterior over butter, which will burn quickly at this high temperature. If you want to add butter for more flavor, add a pat of butter right onto the filet after it comes out of the oven and allow it to melt over the fish before adding the lemon juice.
• Sear the fish, flesh side down, skin side up, for 2-3 minutes or until the bottom 1/4 inch portion becomes opaque. Then flip.

Pan-Searring vs. Baking

• I say both! I like to pan-sear the salmon first to get a nice sear on the filet for a crispy top, then flip it and let it sear on the skin side for 1-2 minutes.
• Finish cooking the fish in a 375F (190C) oven for 5-8 minutes until cooked through. Salmon cooks pretty quickly, so at the 5-minute mark, insert a knife into the thickest part of one of the filets to check for doneness. It should be opaque and not translucent inside.
• Baking the salmon after searing will provide more even, consistant heat to cook the salmon throughout. I find it also prevents the fish from drying out.
• Meanwhile, while the salmon is in the oven you can reheat the side dishes in the microwave.

Step#4: Plating The Salmon

• I like to plate this meal on a dark plate so the colors of the salmon, and side dishes pop.
• Start with the leeks and create an oval bed on the plate. Lay the salmon halfway on the leeks,leaving room on the other side for the sweet potatoes.
• Add a squeeze of fresh lemon juice to the top of each filet of salmon, and finish with freshly chopped parsley.
• Then add 2-3 scoops of sweet potato puree on the other side of the plate. Garnish with freshly snipped chives.