Seared Salmon with Spring Vegetables and Chowder Broth


4 each Salmon 6 oz portions
2 oz Grape seed Oil
8 oz Diced Potato (blanched)
8 oz Sugar Snap Peas
8 oz Peas
3 oz Diced Bacon
4 oz Clam juice
4 oz Heavy Cream
1 Teaspoon Fresh Thyme
1 Tablespoon Chopped parsley


1. Heat the oil in a small sauté pan until almost smoking. Season Salmon with salt and pepper and place skin side up in the pan. Saute until very crisp. Carefully flip the salmon and place the sauté pan in the oven until the fish is cooked to medium.

2. Heat the celery and onions in a small sauté pan with 1 T of olive oil. When translucent add the potato and bacon. Sauté 2 minutes. Add the peas and sugar snap peas. Simmer 2 minutes.

3. Add the Clam broth and Heavy cream and thyme. Simmer 2 minutes.

4. Place the mixture in the center of the bowl. Top with the salmon. Top the salmon with bacon bits and thyme