Pan Seared salmon

By Executive Chef Elangovan Shanmugam

  • Tomato sauce: equal quantity of pelati (Italian tomato) and fresh tomato (blanched, deseed and chopped). Add olive oil.  Cook together.
  • Beurre blanc: reduce onion in white wine. Add butter to it and melt. Add lemon juice and parsley to it. Keep the pan aside. 
  • Saute vegetable: heat a pan. Put butter and add blanched broccoli, asparagus, zucchini, beans. season it properly.
  • Cous-cous: heat a pan and put cous-cous and saute. add warm veg stock to it and let it cook for some time. Season it.
  • Salmon: take a preheat griddle and grill seasoned salmon from both the side.
  • Put it in a preheat oven for 3-4 min for further cooking.
  • Finish the plating. garnish and serve.


  • Norwegian salmon steak - 720gm 
  • Cous – Cous - 150gm
  • Beurre blanc - 100ml
  • Apricot dry - 50gm
  • Parsley - 40gm
  • Amul butter - 50gm
  • Olive oil - 50ml
  • Broccoli - 300gm
  • Cherry tomato - 80gm
  • Asparagus - 150gm
  • Zucchini - 200gm
  • French beans - 120gm