Enjoy this recipe for Pan-Seared Salmon and Smoked Salmon Chowder from Executive Chef John Reis of Hilton Harrisburg.
4 ea salmon portions 4-5oz
1 tablespoon butter
½ ea small diced onions
2 stalks celery, small dice, save leaves
2 oz diced pancetta
1 tablespoon flour
1.5 qts Heavy Cream
1 tsp fresh chopped thyme
1 tsp Fresh chopped tarragon
Salt and pepper to taste
1 ea cooked egg, chopped
4 oz flaked smoked salmon
2 cups roasted Fingerling potatoes, sliced
1. Preheat the oven to 350 degrees F.
2. Place the butter in a sauce pan. Add the pancetta and sauté until crisp. Add the celery and onions and sauté until translucent. Stir in the flour and mix until smooth. Add the cream and simmer for about 15 minutes or until thickened. While the sauce is simmering, sprinkle the salmon with a little salt and pepper and place on a hot sauté pan, (meat part down) with a little oil and sauté for about 2 minutes. Turn over and place in oven for about 5 more minutes
3. To Serve, place sliced potatoes on center of plate. Top with flaked smoked salmon and the chowder and arrange salmon over it. Garnish with celery leaves and chopped eggs and serve with a nice glass of Chardonnay.