PAN-ROASTED SALMON WITH FRESH TOMATO SALSA

PAN-ROASTED SALMON WITH FRESH TOMATO SALSA

Ingredients:
1 pound Atlantic salmon fillet
½ cup extra-virgin olive oil
¼ cup stemmed, chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
½ tablespoon Cajun spice

Directions:
Kosher salt and freshly ground pepper to taste
½ cup white wine
Fresh Tomato Salsa
1. Cut the salmon into 4 portions. In a small bowl, whisk ¼ cup of the olive oil, the
cilantro, lime juice, Cajun spice, salt, and pepper. Arrange the salmon in a shallow
pan. Pour the marinade over the salmon. Allow to marinate for about 10 minutes.
2. Place a heavy sauté pan over medium-high heat for 1 minute. Pour the remaining ¼
cup of olive oil into the pan. Transfer the salmon to the pan and sear it for about 2
minutes on each side. Slowly pour in the white wine, and cook the salmon on medium
heat for another 3 minutes or until it is pink and opaque.
3. When the salmon is cooked, transfer it from the sauté pan to a serving platter. Add
additional salt and pepper, if desired. Serve the salmon with Fresh Tomato Salsa.
“
This dish was tough for me at first. I didn’t want to ever cook fish, but
Chef got me right. Another swish off the court!”
ALMOND-CRUSTED SOLE WITH GINGER-LIME BEURRE BLANC
Beurre blanc (in French, this means “white butter”) is a classic sauce that typically
has butter, wine, shallots, and vinegar, but it’s even better with fresh lime juice. This
is a great dish to serve for company. If you like, substitute another firm white fish,
such as cod or scrod.
SERVES 4 TO 6 | LEVEL: JUMP SHOT
For the ginger-lime beurre blanc: