PEPPERED SALMON WITH TOMATO LIME AND CAPER RELISH
Relish:
2 Roma tomatoes, finely diced
1 Tbsp. capers
1 tsp. diced red onion
1 tsp. diced pepper (either yellow, orange, red, or green)
3 limes, rolled, squeezed and juiced
1 oz. extra virgin olive oil
Salt and pepper, to taste
Combine all ingredients in a mixing bowl and let stand for a minimum of 1 hour at room temperature. (Taste and adjust to your taste!)
Salmon:
2 – 6 oz. salmon filets, skinned and deboned
1 oz. olive oil
Course ground black pepper
Kosher salt
Generously sprinkle black pepper, and a bit of salt on one side of salmon filets. Heat olive oil over medium high heat in saute pan until it just beings to smoke. Add salmon, pepper side down and saute for 4-5 minutes until well browned. Flip and reduce heat to medium and continue to cook until done to wellness desired (4-5 minutes for medium, less for rare). Remove from pan and let rest on a plate for a couple of minutes.
To plate: Place mixed salad greens decoratively on plate and place salmon on top. Top with the relish and serve with vegetables.
As an alternative sauce: Boil down pure orange juice until thick and serve over the salmon with orange slices on the side of the mixed salad greens.
Taken from the Cooking Demonstration by Gavin Williams, Director of Food and Beverage at The Villages.
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Thanks, Carla, for posting this great recipe! The salmon was delicious at the cooking demo. I can’t wait to try the recipe at home.. Especially the orange-juice reduction!
Hope