Made this tonight. Golly gosh, so delicious and good for you! Pan-Seared Salmon What it took for one: 1.5 tbsp extra-virgin olive oil, divided 1 cup red and yellow cherry (or grape) tomatoes, some halved, some left whole 4 fingerling potatoes 1 fresh salmon fillet (6 to 8 oz.) 1 tbsp herbs (I used thyme and a bit of oregano; fresh if possible but I used dried and it was super) 1 tsp capers 2 cups spinach/arugula mix Juice from half a lemon Coarse salt and freshly ground pepper Cook potatoes in microwave for two minutes. Remove and cut into 1 inch pieces. Put 1 tbsp oil in a cast iron skillet. Once the oil is hot, add the tomatoes and potatoes; sprinkle with half of herbs. Cook for five or so minutes until potatoes start to brown. Add the salmon fillet, season with salt and pepper and sear on one side for 5 minutes. Carefully flip with a fish spatula and sear for another 4 to the 5 minutes. Add the remainder of herbs and toss the tomatoes and potatoes around a bit. They’ll be getting some nice browned marks by now and breaking down a tad. In the meantime, heat the remaining tsp oil in another small skillet. Add the spinach/arugula and wilt, 2 minutes. Toss in a pinch of salt and pepper. Serve salmon over the wilted greens and garnish with the capers and a squeeze of lemon. The tomatoes and potatoes make a beautiful side. Mmmmmmm. Try it and let me know what you think! If you want to make this for your date or family, just double or triple the recipe.
Posted on: Tue, 18 Jun 2013 02:19:52 +0000
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