I cooked with fresh wild caught king salmon.. I have to say I was disappointed with this recipe.. It tasted like very very blend salsa with a lot of ingredients missing.. Wish I had used my good salmons on something else.. I would not recommend it to anyone..
Pan-Seared Salmon with Kalamata Olives and Salsa Cruda
Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield: Makes 4 servings
More From Coastal Living
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes