Pan Seared Salmon with Lemon Dill Sauce – Amuse Bouche
A delicate bite-sized portion of perfectly seared salmon, boasting a crisp, golden crust and a tender, flaky interior. The salmon is elevated with a velvety lemon dill sauce, blending the bright zest of fresh lemon with the herbal freshness of dill. Served atop a miniature bed of arugula or a dollop of creamy mashed potatoes, this amuse-bouche tantalizes the palate with a harmony of textures and flavors, preparing guests for the culinary journey ahead.
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Equipment
- 1 12" Non-Stick Skillet
- 12 Amuse Bouche plates
Ingredients
For the Salmon
- 12 oz Salmon Filet
- 1 Tbsp Lemon Juice
- ¼ tsp Lemon Zest
- ½ Tbsp Sesame Seeds
- ½ Tsp Sesame Oil
- 2 Tbsp Olive Oil – Extra Virgin
For the Dill and Lemon Sauce
- 2 oz Fresh Dill – or fresh fennel – finely chopped
- 4 oz Mayonaise
- ¼ tsp Lemon Zest
- 2 Tbsp Lemon Juice
- ½ Tbsp Red onion – finely chopped
- 1 pinch Salt – or a little more – to taste
- 1 pinch Pepper – or a little more – to taste
Instructions
Prep the Salmon
- Remove the skin from the salmon using a very sharp filet knife. Put the salmon skin-side down on a cutting board and run your knife between the skin and the salmon flesh.
- Cut the salmon into 2-inch cubes or squares.
- Put in a small mixing bowl.
- Sprinkle the olive oil, sesame oil, sesame seeds, lemon zest, and lemon juice and toss until well-covered.
- Let marinate uncovered in the refrigerator while you make the sauce.
Make the Dill and Lemon Sauce
- Add all sauce ingredients into a bowl and stir by hand until well mixed.
- Taste and make adjustments according to your taste.
Cook the Salmon
- Heat a non-stick skillet on medium-high heat.
- Remove the salmon from the fridge and place the salmon in the skillet, starting at the handle and working your way around so you know which was the first piece to go into the skillet. (You DO NOT need any oil in the pan as the salmon is already coated in olive and sesame oil)
- Sear for about 1 minute, flip, and sear another 1 minute. Your goal is to have a dark crust on each side without cooking the center of the salmon, as the residual heat will finish cooking the salmon after you remove it from the skillet.
- Remove from the skillet and let cool for about 1-2 minutes.
Plate Amuse Bouche and Serve
- Place one piece of salmon on a small plate (preferably about 3 inches in diameter).
- Dollop about a tablespoon of the Dill and Lemon sauce on each Salmon bite.
- Garnish with a VERY thin 1/4 slice of lemon or a sprig of Dill, or both!
- Serve with small forks on the plates. (I use Great-Grandma's seafood forks)
Nutrition
Calories: 133kcalCarbohydrates: 1gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 20mgSodium: 79mgPotassium: 183mgFiber: 0.2gSugar: 0.2gVitamin A: 383IUVitamin C: 6mgVitamin D: 0.02µgVitamin E: 1mgCalcium: 15mgIron: 1mgZinc: 0.3mg
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