Pan-Seared Salmon & Calabrian Mayo with Roasted Potatoes, Zucchini & Raisins
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Pan-Seared Salmon & Calabrian Mayo

with Roasted Potatoes, Zucchini & Raisins

35 MIN
2 Servings
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From the Test Kitchen

We’re elevating our simply seared salmon by topping it with a Calabrian mayo for a hint of heat to finish. The creamy, spicy sauce is a delightful contrast to the fresh duo of sautéed zucchini and tomatoes––studded with pops of sweet flavor thanks to golden raisins.
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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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ingredients
Pan-Seared Salmon & Calabrian Mayo with Roasted Potatoes, Zucchini & Raisins
Title
  • 2 Skin-On Salmon Fillets
  • 4 oz Grape Tomatoes
  • 2 Scallions
  • 1 Zucchini
  • ¾ lb Potatoes
  • 2 cloves Garlic
  • 1½ Tbsps Golden Raisins
  • 1 Tbsp Capers
  • ¼ cup Mayonnaise
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Verjus Rouge
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Small dice the zucchini. Halve the tomatoes; place in a bowl and season with salt and pepper. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a separate bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

Roast the potatoes
2 Roast the potatoes

Line a sheet pan with foil. Transfer the potato rounds to the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until tender when pierced with a fork. Remove from the oven.

Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the seasoned tomatoes, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the verjus (carefully, as the liquid may splatter), capers, and raisins. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

Cook the fish & serve your dish
4 Cook the fish & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only the skinless side with the remaining spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the cooked fish with the roasted potatoes and cooked vegetables. Top the fish with the Calabrian mayo. Garnish with the sliced green tops of the scallions. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Small dice the zucchini. Halve the tomatoes; place in a bowl and season with salt and pepper. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a separate bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

2 Roast the potatoes

Line a sheet pan with foil. Transfer the potato rounds to the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until tender when pierced with a fork. Remove from the oven.

Roast the potatoes
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the seasoned tomatoes, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the verjus (carefully, as the liquid may splatter), capers, and raisins. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

4 Cook the fish & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only the skinless side with the remaining spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the cooked fish with the roasted potatoes and cooked vegetables. Top the fish with the Calabrian mayo. Garnish with the sliced green tops of the scallions. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Cook the fish & serve your dish
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