Pan-Roasted Salmon with Fresh Tomato Salsa

Pan-Roasted Salmon with Fresh Tomato Salsa

Ingredients:
1 pound atlantic salmon fillet
1/2 cup extra-virgin olive oil
1/4 cup stemmed, chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
1/2 tablespoon Cajun spice
Kosher salt and freshly ground pepper to taste 1/2 cup white wine
Fresh Tomato
Salsa

Directions:
1. Cut the salmon into 4 portions. In a small bowl, whisk 1/4 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 1/4 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.