Pan Roasted Salmon with Roasted Heirloom Carrots - DC News FOX 5 DC WTTG

Pan Roasted Salmon with Roasted Heirloom Carrots

Posted: Updated:

 

Ingredients Needed:
4 Filets of Salmon
1 Pound of Heirloom Carrots
Extra Virgin Olive Oil
Salt and Pepper
2 oz Crumbled Chevre Goat Cheese
2 oz Roasted Peanuts
¼ cup Balsamic Reduction
Chopped parsley

Peel and cut the tops off of the carrots.  Toss them with extra virgin olive oil, salt and pepper.  Slow roast them in a 350 degree oven until tender and caramelized, about 25-30 minutes.

At about the 20 minute mark, season your salmon with salt and pepper. In a smoking hot sauté pan, add about 2 tbs. of olive oil, and then carefully place your salmon in flesh side down. As you place it in the pan, make sure to keep it moving for the first ten seconds so that it doesn't stick, place into a 350 degree oven for about 6-7 minutes.

Place your heirloom carrots onto the plate.  Drizzle them with balsamic glaze and olive oil, making sure to touch each carrot with both, and then sprinkle them with peanuts, crumbled chevre, and parsley.  Flip your salmon as it comes out of the pan and present the beautifully seared side.

 

  • Recipe CollectionMore>>

  • Prime 29 Steakhouse's Chilean Sea Bass

    Prime 29 Steakhouse's Chilean Sea Bass

    Monday, August 25 2014 12:58 PM EDT2014-08-25 16:58:14 GMT
    Celebrating its 17th year and returning to the bustling streets of Royal Oak from Aug. 29 - Sept. 1, Ford Arts, Beats Eats presented by First Merit Bank .
    Celebrating its 17th year and returning to the bustling streets of Royal Oak from Aug. 29 - Sept. 1, Ford Arts, Beats Eats presented by First Merit Bank .
  • Bad Brad's BBQ

    Bad Brad's BBQ

    Saturday, August 23 2014 9:35 AM EDT2014-08-23 13:35:11 GMT
    Bad Brad's BBQ Chicken and Waffles Black Pepper Maple Syrup Ingredients: 8 oz. Michigan Maple Syrup 1 T. Fresh Cracked Black Pepper Directions: Combine syrup and pepper in a small container and

     

  • Hamlin Corner's Loaded Corn on the Cob

    Hamlin Corner's Loaded Corn on the Cob

    Saturday, August 23 2014 12:03 AM EDT2014-08-23 04:03:15 GMT
    Ford Arts, Beats and Eats returns to downtown Royal Oak August 29 through September 1, 2014.
    Ford Arts, Beats and Eats returns to downtown Royal Oak August 29 through September 1, 2014.
Powered by WorldNow
Untitled

WTTG FOX 5 & myfoxdc
5151 Wisconsin Ave. NW
Washington, DC 20016
Main Number: (202) 244-5151
Newsroom: (202) 895-3000
fox5tips@wttg.com

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices