Pan Seared Alaskan Salmon
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
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.