Skillet-Seared Salmon Atop Fresh Tomato Hash

Skillet-Seared Salmon Atop Fresh Tomato Hash
Skillet-Seared Salmon Atop Fresh Tomato Hash

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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.

  • Marinade:

  • 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

Directions

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.

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