Pan-Seared Salmon with Creamed Pear Sauce, Garlic Mashed Potatoes &Amp; Mixed Greens Salad

This elegant dish features perfectly seared salmon fillets in a velvety cream sauce infused with sweet pear, aromatic garlic and earthy thyme. The sauce is enriched with a touch of butter, creating a luxurious coating for both the fish and the accompanying garlic mashed potatoes.

On the side, a fresh mixed greens salad is tossed with thinly sliced pear and a tangy Dijon vinaigrette, offering a bright contrast to the richness of the main course. This meal is perfect for a special dinner at home, combining comforting flavors with a touch of sophistication.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

10 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain. Return potatoes to pot and mash with sour cream and 2 TBSP butter (4 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Keep covered off heat until ready to serve.
2. While potatoes cook, trim, peel and thinly slice shallots. Place half the shallots in a small bowl with cold water; set aside to soak. Peel and mince or grate garlic. Halve, core and thinly slice pear.
3. Pat salmon dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer salmon to a plate. Wipe out pan.
4. While salmon cooks, in a large bowl, whisk together half the mustard, half the vinegar, 1 TBSP olive oil, ½ tsp sugar, salt and pepper (2 TBSP olive oil and 1 tsp sugar for 4 servings). In a medium bowl, combine cream sauce base, stock concentrate, remaining mustard and remaining vinegar. Set aside until ready to use in next step.
5. Heat a large drizzle of oil in pan used for salmon over medium heat. Add garlic, half the pear, half the thyme (all for 4 servings) and remaining shallot. Cook, stirring occasionally, until garlic is fragrant and pear begins to soften, 2-4 minutes. Add sauce mixture. Cook, stirring, until sauce begins to thicken, 1-2 minutes. Remove from heat; stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper. Transfer salmon and any accumulated juices to pan; turn salmon to coat in sauce.
6. To bowl with dressing, add mixed greens, soaked shallot (draining first) and remaining pear; toss to combine. Divide salmon and mashed potatoes between plates in separate sections. Top salmon and mashed potatoes with pear sauce. Serve with salad on the side.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, boneless skinless chicken breasts or thighs work well. Adjust cooking time as needed until chicken reaches an internal temperature of 165°F.

What can I substitute for the cream sauce base?

You can use heavy cream mixed with a little chicken broth and a pinch of nutmeg as a substitute.

How do I store leftovers?

Store salmon, mashed potatoes and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat gently.