Pan Seared Salmon Filet With a Tomato Thyme Relish

By AM Northwest Staff

Pan Seared Salmon Filet

  • 6 each 6 oz. skinless, boneless salmon fillets

For the relish-

  • 3 cups seeded, diced roma tomatoes
  • 1 yellow pepper, finely diced
  • 3 cloves garlic, minced
  • 1 leek, white part only, cut into a fine julienne
  • 1 tbl. chopped thyme
  • Juice of one lemon and one lime
  • Oil for searing
  • 2 tbls. olive oil
  • 2 tbl. white wine vinegar
  • Salt and pepper

Cooking Instructions- Lightly salt and pepper the salmon filets. Preheat a skillet and brown the fillets in the oil until golden brown. Remove from pan and place in an oven proof pan and finish cooking in a 425 degree oven until internal temperature reaches 140 degrees. In a mixing bowl toss all the remaining ingredients except the additional oil for searing. Season to taste and chill. This relish may be made as much as 2-3 hours ahead.

 Courtesy of Applewood Northwest Cuisine and Catering.

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