Wild Alaskan Salmon with Lamb Sausage, Manila Clams, Sugar Snap Peas, Fingerling Potatoes and Salsa Verde Recipe

Wild Alaskan Salmon Paired with Lamb Sausage, Manila Clams, Sugar Snap Peas, Fingerling Potatoes, and Salsa Verde Recipe from Steps Wine Bar and Cafe

• Skill Level: Intermediate
• Makes: 4 servings
• Nutrition Details Per Serving
  Portion: 1 of 4 servings
  Calories: 1356
  Fat: 96 g
  Saturated Fat: 19 g
  Carbs: 36 g
  Fiber: 6 g
  Sugars: 5 g
  Protein: 68 g
  Cholesterol: 167 mg
  Sodium: 1715 mg
• Total Time: 1 hour 10 minutes
• Preparation: 30 minutes
• Cooking: 40 minutes

Ingredients

• 2 cloves of garlic
• 2 salted anchovies, rinsed and soaked for five minutes, bones taken out
• 1 bunch of fresh parsley (just the leaves)
• 1 tbsp capers
• 1 cup extra virgin olive oil
• Juice of 1 lemon
• Sea salt and black pepper, freshly ground
• 1 lb fingerling potatoes
• 1/2 lb spicy Italian lamb sausage links (substitute with Italian pork sausage if preferred)
• 1/2 lb sugar snap peas
• Four wild salmon fillets, 6 ounces each
• Vegetable oil (for sauteing)
• 1 lb Manila clams
• 2 tsp minced garlic
• 2 cups dry white wine (Italian Pinot Grigio suggested)
• 2 tbsp cold unsalted butter, cubed

Instructions

1. Salsa Verde Preparation: Fire up your food processor to craft a vibrant salsa verdefinely chop garlic with anchovies, pulse in parsley leaves and capers, then drizzle in olive oil while running. Squeeze in lemon juice, blend to your perfect consistency, and season boldly with salt and pepper. This zesty sauce will elevate every bite!
2. Fingerling Potatoes: Boil potatoes in cold salted water until tender (10-15 minutes), drain, chill on a baking sheet, then slice into crisp 1/4-inch rounds. They're the golden foundation for this dish.
3. Get the Oven Ready: Preheat to 400F (205C) for that perfect roast.
4. Roasting the Sausage: Roast lamb sausage links on a baking sheet for 10 minutes until cooked through. Slice lengthwise into quarters, then crosswise into 1/4-inch piecessmoky, spicy perfection awaits.
5. Prepping Sugar Snap Peas: Trim each pea by pulling the stem and string for tender, pop-in-your-mouth freshness.
6. Cooking the Salmon: Season wild salmon fillets generously with sea salt and pepper. Heat a large skillet with vegetable oil until sizzling, sear skin-side down for 4 minutes until crisp, flip and cook 3-4 minutes more for golden edges. Rest skin-side down on a baking sheet and discard excess oil.
7. Clams, Sausage, and Vegetables: Saut sausage, clams, potato slices, and snap peas in the same pan for 1 minute. Stir in minced garlic, white wine, and cubed butter; season and simmer until clams pop open. Add a splash of wine or water if needed for a luscious sauce.
8. Finish Salmon and Serve: As clams open, slide salmon into the oven for about 2 minutes to your ideal donenessjuicy and flawless.
9. Assembly and Serving: Ladle clams, broth, and veggies into warm pasta bowls, dollop with salsa verde, and crown with salmon. Pair with a medium-bodied white or light red winegather friends and savor this restaurant-worthy feast that'll make you feel like a pro chef!

This recipe comes from a professional chef or restaurant. It has not been tested in a home kitchen.