Pan-Seared Salmon with Kalamata Olives and Salsa Cruda

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Ingredients

2 large plum tomatoes, seeded and chopped (about 1 cup)
1/3 cup pitted kalamata olives, sliced
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest
3/4 teaspoon salt, divided
3 tablespoons extra virgin olive oil, divided
4 (8-ounce) skin-on frozen salmon fillets, thawed
1/4 teaspoon black pepper

Preparation

1. Combine first 5 ingredients, 1/4 teaspoon salt, and 2 tablespoons oil in a small bowl. Mix well, and set aside.

2. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle salmon with pepper and remaining 1/2 teaspoon salt. Place salmon in skillet, skin sides up; cook 5 minutes on each side or until skin is crisp and fish flakes easily with a fork.

3. Transfer salmon to serving plates, and top each fillet evenly with tomato mixture.

Note:

Marge Perry and David Bonom,

July 2011