Looking to spice up your typical "meat and potato" dinner?
Then you didn't want to miss Wednesday's Great Day when Chef Martin Franco from Pangea was live in the Great Day Kitchen to cook up Yukon Gold Potato Crusted Salmon with Heirloom Tomato Basil and Caper Relish.
You can try Franco's recipe for yourself daily at Pangea, which is located at 752 W. Shaw Avenue in Fig Garden Village. For reservations you can call (559) 225-3800 or check out their website at http://www.pangearestaurant.net . The restaurant is open Monday-Saturday: 11:00am-2:00pm for lunch and 5:00pm-10:00pm for dinner. Sunday Brunch is served from 11:00am-2:00pm.
Here's the recipe for those who wish to try it for themselves at home:
Yukon Gold Potato Crusted Salmon with Heirloom Tomato, basil, and caper relish
2-4 6oz portions of Salmon
4-5 Yukon Gold Potatoes, boiled & grated
2 Medium sized heirloom tomatoes, seeded, & diced
1 Tablespoon capers, drained
1 Tablespoon fresh basil, finely diced
1 Tablespoon roasted garlic oil or extra virgin olive oil
Pinch of salt & pepper
Fresh basil leaves for garnish
Lightly season both sides of salmon with salt & pepper
Layer top of salmon with thin layer of shredded/grated potatoes
Season potatoes with salt & pepper
Add 1 1/2 Tablespoons of olive oil to saute pan, (you can also use a non-stick spray), place over medium high heat
When pan is hot, place salmon, potato side down, into the hot pan
Cook for 1 minute or until edges are golden brown
Turn over, place in 400 degree oven until desired doneness is reached
(Can finish cooking on stovetop, if desired)
Combine tomatoes, capers, basil, olive oil in a mixing bowl
Mix thoroughly and season to taste