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.
- For the salmon
- 2-3 lbs spring king salmon filets
- Italian seasoning, dry basil, sea salt, black pepper
- Oil for frying
- For the gnocchi
- 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
Remove fins and bones from salmon. Cut into 6-8 Oz portions leave skin on. Sprinkle with the seasonings and set aside.
Heat olive oil in a pan. Add onions and garlic. Saute until onions sweat out.
Meanwhile, bring a large stockpot of well salted water to a boil.
Add flour to the onions and fry until it just starts turning brown and has a slight nutty aroma.
Heat another saute pan on medium high for the fish. Add oil.
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.
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.
At the same time drop gnocchi into the boiling water. Remove and rinse with hot water when the gnocchi floats to the top.
Plate gnocchi. Put sauce over top. Plate salmon over that. Add more parmesan if desired. I added lemon feta antipasto and roasted asparagus.
Serve immediately. Enjoy.
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