Salmon with Herbed Salsa
Servings 4, Total Time 30 Minutes
This dish showcases perfectly seared salmon, harmoniously paired with a vibrant herb salsa that brings a burst of flavor and freshness. This green salsa effortlessly elevates any meal. With a straightforward preparation, the creamy cauliflower spread enriches the dining experience, transforming it into something truly special.
For the Salmon:
1 tbsp extra-virgin olive oil
½ teaspoon kosher salt
Freshly ground black pepper
4 (6-ounce) salmon filets skin on
For the Herbed Salsa:
2 cloves garlic
½ cup fresh flat-leaf parsley
½ cup cilantro, chopped
¼ cup scallions chopped
2 tbsp red wine vinegar
1 lemon zested and juiced
½ cup extra virgin olive oil
Steps:
Start by peeling the garlic and removing the herb leaves.
Combine them in a food processor with vinegar, lemon juice, and lemon zest. Gradually add the oil while mixing until you reach the desired consistency.
Taste the mixture and adjust the seasoning as needed.
Season the salmon filets with salt and pepper.
Heat a large nonstick skillet over medium-high heat and add olive oil until it is hot but not smoking.
Place the salmon in the skillet, skin side down, and cook for approximately 4-5 minutes or until the skin is golden and crisp. Allow the fish to cook almost fully with the skin side down, and don't move it during this time.
Carefully flip the filets over and reduce the heat to medium. Cook for about two more minutes or until the salmon is fully cooked and the skin is crispy, depending on the thickness of the salmon.
Serve the fillets over a smear of cauliflower puree, and a drizzle of herbed salsa.
Notes:
Find the recipe for the cauliflower puree in the “Meze & Small Plates” section. Alternatively, serve the salmon with mashed or roasted potatoes.
If you have leftover herbed salsa and cauliflower puree, you can use them for the next day’s chicken or pork, or drizzle the salsa over the cauliflower puree as a starter.