Get Cooking: Crispy Seared Salmon, Crushed Potatoes & Tomato Chutney

Ingredients:

• 4 skin on salmon fillets about 6 oz. each
• 8 medium sized Yukon gold potatoes
• 2 pints golden cherry tomatoes (halved)
• 2 cloves garlic chopped
• 2 shallots chopped
• 3 tbs. balsamic vinegar
• 8 tbs. extra virgin olive oil
• 2 tbs. unsalted butter
• 3 tbs. sour cream
• 1 tbs. chopped parsley

Directions:

1. In a sauce pan with boiling water cook the potatoes until fork tender about 35 minutes then set aside
2. In a medium sized sauce pan heat 1 tablespoon olive oil and lightly cook the garlic and shallots, then add the halved cherry tomatoes and continue cooking for about 10 minutes. Then add the vinegar and 4 tablespoons of the olive oil. Season to taste and add one half tablespoon of the chopped parsley
3. In a large sauté pan heat 2 tablespoons olive oil until hot, add the salmon skin side down and cook for about 5 minutes or until almost fully cooked. Then flip and cook the other side until finished.
4. While the salmon is cooking in another sauté pan heat 1 tablespoon olive oil and then add the blanched potatoes. With a fork crush the potatoes until you reach your desired texture. When the potatoes are hot add the butter and the sour cream. Finish with salt and pepper to taste. Then add the remaining chopped parsley.

To plate: Put a scoop of the potatoes in the center of the plate. Next put the salmon skin side up on the potatoes. Finally spoon the tomato chutney on top of the salmon