Sautéed Salmon

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  • Base dish: Escalope of Salmon with Red Wine Sauce, plus vegetable and starch
  • Plate 1: A thicker cut of salmon is used than in the basic recipe and is served on a round plate in a traditional plating with mixed vegetables and parsleyed new potatoes. The salmon is lightly coated with herbs and a fine brunoise of shallot.
  • Plate 2: The same cut of salmon is now placed on top of side-by-side mounds of Braised Green Cabbage and Potatoes with Bacon and Onions. On top of the salmon is a garnish of halved grape tomatoes, tossed with olive oil and herbs and roasted to concentrate flavor.
  • Plate 3: Complementing the red wine sauce, a swoosh of Root Vegetable Purée gives this presentation a modern feel, even on a traditional round plate. The salmon is served with Roasted Winter Vegetables cut in medium dice, and Green Lentils with Celery Root and Mustard. The salmon is topped with a little Pear Salad.
  • Plate 4: A modernist plating on a large, square plate balances the salmon and its sauce on the left against Herb and Garlic Sous Vide Potatoes with Carrot Purée on the right. The salmon is topped with a small mound of delicate salad greens and slivered radish.