Pan-Roasted Sage-Tattooed Atlantic Salmon Fillet

Ingredients

3 lrg Yukon gold potatoes

4 Atlantic salmon fillet pieces (6 oz ea)

8 fresh sage leaves

2 tablespoons canola oil

Salt to taste

Freshly-ground black pepper to taste

2 cups field greens or other tender lettuce

1 tablespoon Dijon mustard

1 tablespoon finely-chopped fresh sage

1/4 cup roasted sweet red pepper

1 teaspoon finely-chopped fresh sage

1 teaspoon finely-chopped garlic

1/2 cup red wine vinegar

1/4 cup water

2 teaspoons brown sugar

1/8 teaspoon salt

1/8 teaspoon freshly-ground black pepper

1 cup canola oil

Preparation

To make the dressing: Combine the vinaigrette ingredients (with exception of the oil) in a food processor. Process to blend, then slowly add the oil in a steady stream while the blades are running, to emulsify the sauce. Set aside.

Cut the potatoes into 1/4-inch slices. Bring a large pan of lightly salted water to a boil, add the potato slices and simmer just until soft, about 8 minutes. Drain well, then return the potatoes to the warm pan and cover to keep warm.

Preheat the oven to 450 degrees and set the oven rack in the center.

Press 2 sage leaves onto the flesh side of each salmon fillet. Season with salt and pepper to taste. Heat a large skillet, preferably nonstick, over medium-high heat. Add the oil and heat until almost smoking. Add the salmon fillets flesh-side down and sear for 2 minutes. (If your skillet is not large enough to hold 4 fillet pieces comfortable, sear the salmon in 2 batches.)

With all 4 fillet pieces in the skillet, flesh-side down, transfer it to the oven and continue cooking until the salmon is just opaque in the center, 3 to 6 minutes longer.

Spoon some of the vinaigrette on individual warmed plates. Place the field greens in the center of each plate and top with the salmon fillet. Surround the salmon with potato coins and drizzle more vinaigrette over if desired.