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
Details
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.
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