Pan Seared salmon served along with candid tomatoes & martini veloute



180 gms. Salmon steak, skin on

2 no. blanched tomatoes, deskinned, deseeded and diced

3 big fresh basil leaves, shredded

1 tsp. garlic, minced

1 tsp. chilly flakes

1 cup white wine

2 tsp. corriander seeds

½ onion, peeled and sliced

1 tsp. lumpfish roe

2 tbsp. fresh cream

Shredded crispy fried potato, for garnish

Olive oil, for cooking

Sugar to taste

Salt to taste

Black pepper to taste


  1. In a pan take wine, onion and corriander seeds and reduce on sim flame until ¼ quantity left.
  2. To make candid tomatoes take a pan and heat. Add some oil and garlic, cook until garlic is light brown. Add tomatoes and cook for 2 minutes, add salt, chilly flakes, sugar and pepper and adjust seasoning. Add 2 basil leaves and mix.
  3. To make martini veloute in a pan take reduced wine and add cream in it. Mix well and adjust seasoning.
  4. Now in a nonstick pan add oil and heat. Place salmon (skin towards pan surface), sprinkle some salt and pepper on it and cover. Let it cook for 2 minutes. Remove lid and turn around salmon, cover and cook for 2 more minutes.
  5. Now in a plate mold candid tomatoes in center. Place salmon on candid tomatoes and pour martini veloute on salmon. Garnish salmon with lumpfish roe, potatoes and shredded basil leaves. Serve immediately.






News Reporter

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