Salt and Pepper Salmon (Tyler Florence) Recipe

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Salt and Pepper Salmon (Tyler Florence)
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Ingredients
6
Count
Nutrition
461
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
  2. Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
  3. Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
  4. Transfer the salmon to a platter and serve with the Smashed Potatoes.
  5. Smashed New Potatoes with Peas, Lemon, and Pearl Onions:
  6. 1 1/2 to 2 pounds red bliss potatoes
  7. Kosher salt and freshly ground black pepper
  8. Extra-virgin olive oil
  9. 3 tablespoons unsalted butter
  10. 1 (10-ounce) box frozen pearl onions, defrosted
  11. Pinch sugar
  12. Splash freshly squeezed lemon juice
  13. 5 slices lemon
  14. 2 (10-ounce) boxes frozen peas, defrosted
  15. 1 lemon, zested
  16. Kosher salt and freshly-ground black pepper
  17. 1/4 cup roughly chopped flat-leaf parsley
  18. 2 heaping tablespoons roughly chopped fresh dill
  19. 1 bunch watercress, stems trimmed just above the rubber band
  20. Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
  21. Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 461.1 Kcal (1931 kJ)
Calories from fat 236.91 Kcal
% Daily Value*
Total Fat 26.32g 40%
Cholesterol 234mg 78%
Sodium 859.46mg 36%
Potassium 744.32mg 16%
Protein 56.9g 114%
Vitamin A 0.2mg 7%
Iron 2.3mg 13%
Calcium 141.2mg 14%
Amount Per 100 g
Calories 185.89 Kcal (778 kJ)
Calories from fat 95.51 Kcal
% Daily Value*
Total Fat 10.61g 40%
Cholesterol 94.33mg 78%
Sodium 346.49mg 36%
Potassium 300.07mg 16%
Protein 22.94g 114%
Vitamin A 0.1mg 7%
Iron 0.9mg 13%
Calcium 56.9mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.4
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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