Monday, May 28, 2012

Pan Seared Alaskan Salmon



Pan Seared Alaskan Salmon

What's needed:

The Salmon :)
Skillet with heavy bottom to conduct and distribute heat evenly
Extra Virgin Olive Oil
Salt and Pepper

This is a descent clip to watch on the how to (s)



I severed it up on a bed of fresh salad herbs and topped it off with a corn relish.   All goes well with fresh slices of cantaloupe.

My Quick Corn Relish

What's needed:

Corn - fresh off cob or frozen 1-2 cups
1 small red onion diced
1-2 small cloves of garlic minced
1-2 small peppers sweet or hot or both diced
Farm fresh tomato diced, added last
Extra virgin olive oil
salt and pepper to taste

In saute pan heat on med - med high heat add red onion and peppers.  You are softening them up a bit and will be flavoring the corn - not browning.   After about a minute or so add garlic and corn.   Stir to mix together - occasionally for about 2 -3 minutes.  Remove from burner, cover until ready to use. 

When the fish is done and ready to serve, add the diced tomato.  Serve on top or on the side.  I sort of eyeballed this - you can tweak it however you like.  I made two Salmon fillet so the amount was perfect. 

This is a great late spring or summers dish fresh and light.

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