Pan Roasted Salmon with Roasted Heirloom Carrots - Chicago News and Weather | FOX 32 News

Pan Roasted Salmon with Roasted Heirloom Carrots

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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.

 

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