Seared Salmon with Savoy Cabbage & Orzo Pasta in a Spiced Dijon Cream Sauce topped with Crispy Sweet Potato

Recipe Information

Ingredients

• 2 5 oz pieces of salmon (skin and pin bones removed)
• 2 cup savoy cabbage (thinly sliced)
• 1 cup heavy cream
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• cup sweet potato (thinly sliced)
• cup orzo pasta (cooked )
• 2 tbsp parsley (chopped)
• 1 qt canola oil (for frying )
• Salt and pepper, to taste.

Directions

1. Season the salmon with salt and black pepper.

2. In a sauté pan, heat the oil and place the salmon skin side up in the pan and cook each side of the fish for 2-3 minutes (2 minutes for medium rare, 3 minutes for medium). Remove the fish from the pan and let rest.

3. In that same pan, add the heavy cream and bring to a boil. Whisk in the Dijon and then add the cabbage, cooking for 2 minutes or until the cabbage is soft and slightly wilted. Add in the cooked orzo and cook for 30 seconds. Turn off the heat and mix in the parsley.

4. In a separate pan, heat the canola oil to 300 degrees. Gently drop the sweet potato slices in and fry until crispy and golden in color. Remove from the oil using a slotted spoon and let dry on paper towels. Sprinkle with salt to taste.

5. When you are ready to plate, place the cabbage-orzo mixture on the bottom of the plate and place the fish on top. Top with the crispy potato chips. Enjoy!