Pan Seared Salmon with Citrus Salad

Pan Seared Salmon with Citrus Salad
From the kitchen of Chef Tse

Serves 6


  • 2 large oranges
  • 1/2 small red onion, peeled and thinly sliced
  • 1/2 medium red bell pepper, cut into matchstick-sized strips
  • 4 springs cilantro, chopped
  • 5 large basil leaves, chopped
  • 2 teaspoons grated ginger, peeled and minced
  • 2 teaspoons orange zest
  • 1 teaspoon sesame oil
  • 6 4-ounce salmon filets with skin
  • 1 tablespoon olive oil
  • Salt and pepper


  • Using a pairing knife, remove peel and white pith from oranges and cut into segments and place in a medium bowl.
  • Add onion, pepper, cilantro, basil, ginger, orange peel, and sesame oil.
  • Gently toss ingredients together and season to taste with salt and pepper.
  • Let stand for one hour at room temperature for flavors to marry.
  • Season salmon filets lightly with salt.
  • Heat a large nonstick skillet over medium heat.
  • Add olive oil and once hot, add salmon skin side down.
  • Cook salmon 5 minutes. Increase heat to medium high, flip salmon over and sear another 2 to 3 minutes.
  • Remove skin from salmon and divide among 6 places.
  • Spoon citrus salad over top and serve immediately.


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