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Pan Seared Salmon Recipe from Coral Reef Restaurant


For the garlic mashed potatoes:
3/4 pound potatoes (2 large)
3 tablespoons butter
1 1/2 tablespoons milk
1 garlic bulb, roasted
1 tablespoon minced fresh basil
Salt and pepper to taste

For the candied carrots:
1 pound carrots, diced
1 tablespoon water
1 teaspoon olive oil
1 tablespoon butter
1/4 cup sugar
Salt to taste

For the saffron sauce:
Pinch of saffron
1 teaspoon cold water
1/2 teaspoon cornstarch
1 cup white wine
1 cup heavy or whipping cream
1/2 cup unsalted butter

4 8­ounce salmon fillets
Salt and pepper to taste
1 tablespoon olive oil

Yield: 6 servings


For Garlic Mashed Potatoes:

Peel and quarter potatoes and place in a large pot of water to cover. Bring to a boil.
Simmer until fork­tender, 20­25 minutes. (Make carrots while potatoes cook.)
Drain potatoes and return to pot. Mash with butter and milk.
Remove the soft part of the garlic from the roasted bulb and add with basil to potatoes. Salt and pepper to taste.

For Candied Carrots:

Place carrots, water, and oil in a small saucepan and bring to a simmer over medium heat.
Simmer for 2 minutes, then increase heat to medium high and add butter and sugar.
Sauté for 6 minutes or until tender. Season with salt to taste.

For Saffron Sauce:

Put saffron threads in a small bowl and set aside. Combine water and cornstarch and set aside.
Pour wine into a large skillet and bring to a boil over medium­high heat. Cook 8­10 minutes or until reduced to 3 tablespoons. Pour onto the saffron and let steep.
Pour cream into the skillet and bring to a simmer over medium­high heat until reduced by 1/3 (about 5 minutes).
Add wine and saffron to cream. Stir in cornstarch and let thicken a minute. Remove from heat and add butter.

For Salmon:

Season the salmon with salt and pepper. Preheat a heavy skillet over medium heat for 3­4 minutes.
Add a tablespoon of olive oil. Place the salmon in the skillet, skin side down. Sear fillets 7­8 minutes on each side or until done. (The center will flake easily; it should cook about 10 minutes per inch of thickness.)
Spoon 1/4 cup of saffron sauce on a plate; add 1/4 cup mashed potatoes. Place grilled salmon on top of the potatoes and top with the candied carrots.



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