Welsh Family Kitchen

PAN-SEARED SALMON This recipe comes from the Coral Reef Restaurant in the Living Seas pavilion at EPCOT. It is best served with glazed carrots and garlic mashed potatoes, with Saffron Sauce Ingredients: 1 4-8 oz salmon filet per person 1 T olive oil Procedures: Season the salmon with S&P. Preheat a heavy skillet for 3-4 minutes, then add EVOO. Sear the fillets, skin side down, for 7-8 minutes per side. [You'll need your splatter screen!] Plate 1/4 cup of saffron sauce, add 1/4 cup mashed potatoes. Place salmon on top and then top with the glazed carrots. Notes: 2021-06-13: 2 nice files, with saffron sauce, German potato salad and Brussels sprouts. 2021-05-08: We cut a 1 pound piece into 4 filets, freezing 2. The other 2 were pan fried and served under saffron sauce and with steamed asparagus. 2020-05-29: a nice piece, served with broccoli puff and baked tomatoes, with the leftovers turned into salmon salad. 2019-03-22: served under a saffron sauce. 2018-12-08: We used 2 wild-caught 5 oz squares and served them with garlic mashed potatoes, glazed carrots and steamed broccoli, with saffron sauce. 07/12/2021