Skillet-Seared Salmon Atop Fresh Tomato Hash

By á-7894

Ingredients

• Marinade:
• 2 lbs. assorted ripe tomatoes (cherry, grape, pear, plum and Roma)
• 5 Scallions with 3" green left on, sliced diagonally
• 1/4 C whole flat parsley leaves
• 3 Tbls extra virgin olive oil
• 3 Tbls fresh torn basil leaves
• Fresh ground black pepper to taste.
• 2 Tbls fresh lime juice
• 2 Tbls extra-virgin olive oil
• 1 Tsp finely chopped garlic
• Salt and pepper to taste
• 4 center-cut salmon fillets 6 ounces each
• 2 Tbls extra-virgin olive oil
• 2 Scallions with green slice diagonally
• 2 Tbls chopped flat leaf parsley for garnish
• 1 Lime quartered, for garnish

Preparation

Step 1

1. Prepare the tomato hash: Cut the tomatoes into different shapes —diced, thin wedges, halves, etc,— so they resemble a hash. Combine in a. bowl with the remaining hash ingredients. Set aside.
2. Combine all marinade ingredients in a bowl. Add salmon fillets and coat well Let sit for 15 minutes.
3. Heat the 2 tablespoons of oil in a large, heavy, nonstick skillet over medium heat Scrape the marinade off the salmon and place 2 fillets in die hot skillet, skin-side down. Raise heat to medium-high and cook 2 to 3 minutes, shaking the pan. Reduce heat to medium, cover and cook, shaking die pan occasionally, until the salmon is cooked through, 3 to 4 minutes more. The salmon skin should be crisp and browned; the flesh should be medium-rare.
Remove fish and keep warm while repeating with remaining 2 fillets.
4. Serve each fillet atop tomato hash in a dinner plate. Sprinkle each fillet with the sliced scallions and chopped parsley, then garnish with a lime quarter.