This Seared Salmon recipe is a true treat for the tastebuds. Chef Jessica Gibson of Pittsburgh’s Altius pairs the fish with borscht risotto and horseradish crème fraîche for an earthy and tangy, knockout dish. Prepare to create a flavorful and impressive fish dish to serve to guests. Or, create this Seared Salmon as a little love letter to yourself on a night in.

Recipe by Chef Jessica Gibson, Altius
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.