To make golden crusted salmon that is moist and tender, follow the first part of the recipe. Top it with the Moroccan Tomato Relish– or serve it simply as is if you’re in a hurry.
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Golden Seared Salmon
For simple and effective flavor variations, add an herb or spice to the flour.
3 tablespoons flour
½ teaspoon salt
⅛ teaspoon black pepper
24 ounces salmon, cut in four even pieces
1 tablespoon canola or olive oil
- Combine the flour, salt and pepper on a plate and dredge the salmon in it.
- Add the oil to the skillet and heat it over medium high. Add the salmon to the skillet and cook until golden on the underside, 5 to 6 minutes. Turn the salmon over and cook another 5 to 6 minutes. Remove the salmon from the skillet
Moroccan Tomato Relish
1 tablespoon olive oil
1 tablespoon fresh minced ginger
1 cup chopped red onion
4 ripe tomatoes (1¼ pounds), chopped in ½-inch pieces
¼ teaspoon cinnamon
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon orange zest
2 tablespoons orange juice
1 tablespoon capers
½ cup cilantro, chopped
½ cup mint, chopped
Heat oil over medium high in skillet, add ginger and onion and cook until softened, about 15-30 seconds. Add tomato, cinnamon, lemon zest and juice, orange zest and juice, and capers and cook over high heat for 5 minutes, or until tomatoes are softened. Remove the pan from the heat, stir the cilantro and mint into the relish, and serve over salmon.
Yield: 4 servings
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