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

Serves 6

Ingredients:

• 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

Directions: 

• 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.