Seared Salmon with Summer Succotash


Seared Salmon with Summer Succotash
Serves 2 People

Items You Will Need
2 Pieces            6-7oz Salmon Filets
¼Cup                 Pure Olive Oil
1tsp                    Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
1TBSP               Extra Virgin Olive Oil
¼tsp                   Flakey Sea Salt (Fleur du Sel)

¼Cup                 Herb Salad (Dill, Parsley, Chives & Tarragon with Olive Oil, Salt & Lemon)
1Cup                  Summer Succotash (Fresh Corn, Haricot Vert and Marinated Cherry Tomatoes)

Directions To Make

  • Season the Salmon Filets with Salt & Pepper Mix.
  • Drizzle the Olive Oil over the Salmon to completely coat the filets.
  • Allowing the Salmon to marinate with this mixture, prepare other ingredients to complete your dish.
  • Pre-heat your oven to 350°F. Heat a heavy duty skillet on a medium flame.
  • Coat the Salmon in the oil thoroughly and place the Salmon Filet into the pan with the meat side down first.
  • Allow to cook until a brown crust forms around the edges. (Approximately 2 Minutes)
  • Turn the Salmon over and allow to cook for 1-2 minutes until the skin begins to crisp. (NOTE: If you are cooking Skinless Salmon, look for the same brown crusted edges as before)
  • Place the skillet into the pre-heated oven for an additional 5-7 minutes depending on the thickness of the filets.
  • Remove from the pan and allow to rest while arranging the plate.

Steps to Plating

  • Prepare the Summer Succotash or other vegetable preparation.
  • Spoon this mixture into the bottom of the bowl.
  • Lay the Seared Salmon Filet on top of the Summer Succotash.
  • Drizzle some Extra Virgin Olive Oil over the Salmon Filet.
  • Arrange the Herb Salad on top and serve.
  • Finish the dish with a sprinkle of Flakey Sea Salt. (Fleur du Sel) 

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