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Pan Seared Wild Alaskan Salmon w/ Braise




Source of Recipe


WKRG
Pan Seared Wild Alaskan Salmon w/ Braised Baby Spinach & Broiled Tomato
By: Executive Chef Michael B. Byears, CEC

Pan Seared Salmon
INGREDIENTS:
• 6 (6 ounce) fillets salmon
• 3 tablespoons olive oil
• 3 tablespoons capers
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 6 slices lemon
DIRECTIONS:
1. Preheat a large heavy skillet over medium heat for 3 minutes.
2. Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
3. Transfer salmon to individual plates, and garnish with lemon slices.

Wilted Baby Spinach
INGREDIENTS:
• 3/4 cup extra virgin olive oil
• 1/4 cup and 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 3 tablespoons bottled minced garlic
• 3 pinches sea salt
• 3 pinches ground black pepper
• 3/4 pound baby spinach
• 1/4 cup and 1 teaspoon pine nuts
DIRECTIONS:
1. In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
2. Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
3. Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve


Broiled Tomato
INGREDIENTS:
• 6 large plum tomatoes, halved lengthwise
• 1/4 cup and 1 teaspoon butter, melted
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
DIRECTIONS:
1. With a knife, make deep cuts in the cut surface of each tomato. Place tomatoes cut side up on a greased baking sheet. In a small bowl, combine the remaining ingredients; spoon over tomatoes. Broil 3-4 in. from the heat for 3-4 minutes or until tops are lightly browned.