Season the salmon with salt and black pepper.
In a sauté pan, heat the olive oil and place the salmon skin side up in the pan and cook each side of the fish for 2-3 minutes (2 minutes for medium rare, 3 minutes for medium). Remove the fish from the pan and let rest.
In that same pan add the heavy cream and bring to a boil. Whisk in the Dijon and then add the cabbage, cooking for 2 minutes or until the cabbage is soft and slightly wilted. Add in the cooked orzo and cook for 30 seconds. Turn off the heat and mix in the parsley.
In a separate pan heat the canola oil to 300 degrees. Gently drop the sweet potato slices in and fry until crispy and golden in color. Remove from the oil using a slotted spoon and let dry on paper towels. Sprinkle with salt to taste.
When you are ready to plate, place the cabbage-orzo mixture on the bottom of the plate and place the fish on top. Top with the crispy potato chips. Enjoy!
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