Pan-Seared Salmon with Three-Citrus Relish

The folks at California Walnuts have generously offered to give away a copy of Aida Mollenkamp’s awesome cook book, Keys to the Kitchen to one lucky reader!

I thought I would make one more recipe from the cookbook, just so you all know what an incredible cookbook it is. It is chock full of recipes, techniques, facts, and great photos too.

I copied the recipe exactly as it appears in the cookbook.  I did not need all the citrus listed to make the relish.  I would eliminate grapefruit and go with oranges, or tangelo’s, mandarins, and blood orange (if you can find blood oranges).

Pan-Seared Salmon with Three Citrus Relish Recipe

Pan-Seared Salmon with Three-Citrus Relish
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • THREE-CITRUS RELISH
  • 1 orange
  • 2 tangerines
  • 1 pink grapefruit
  • 1 shallot, halved lengthwise and sliced paper-thin
  • 1 tablespoon olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 tablespoon chives, or parsley
  • salt and pepper to taste
  • [br]
  • PAN-SEARED SALMON
  • 16 ounces salmon fillets
  • 1 tablespoon grapeseed, or canola oil
  • salt and pepper to taste
Instructions
  1. FOR THE RELISH
  2. Slice off the tops and bottoms of the grapefruit, orange and tangerines.
  3. Segment by slicing downward along the curve of the fruit, removing the peel and pith in strips; repeat all around each fruit
  4. Carefully slip the knife between the fruit membrane and segment and gently cut until you reach the middle.
  5. Hook under the fruit to gently pop out the segment.
  6. Combine the shallot, oil vinegar, honey herbs, salt and pepper in a non-reactive bowl and toss evenly to coat.
  7. Let stand at room temperature at least 15 minutes before serving.
  8. FOR THE FISH
  9. Heat a large skillet over medium-high heat. Season the salmon with salt, pepper and oil.
  10. Place the fish skin-side down, in the hot pan and decrease heat to medium.
  11. Do not move the fillets.
  12. Cook until well browned and cooked about three-fourths of the way through, about 3 minutes.
  13. Turn the fillets and cooking until medium-rare, about another 3 minutes.
  14. Serve immediately with the relish
Notes
7 PP Per person

Pan-Seared Salmon with Three=Cirtus Relish Recipe 002

The blend of the citrus with the simple pan-seared salmon was out of this world. The hubby absolutely loved it and we will be making this again in the near future.

Pan-Seared Salmon with Three-Citrus Relish Recipe

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Comments

Pan-Seared Salmon with Three-Citrus Relish — 13 Comments

  1. Marlene,
    I love the B&W/Color photo. Nice work!
    I think my shallots are starting to peep up through the mulch in the garlic/onion/shallot bed. This would be a nice use for one.
    Thanks!

    • Thanks Kirsten. Trying to get better in the photo department. I love shallots more than onions myself. Much milder and easier to digest too. but of course, I still use onions, purple, white, yellow, you name it.

  2. Chipotle and Toasted Walnut Wheat Berry Salad sounds divine! (your recipe looks awesome too!)

  3. Hi Marlene! I met you a couple of years ago briefly at the Foodbuzz Festival! I recently moved to CA and I’m loving all of the fresh produce! This looks wonderful! I had fun participating in the CA walnuts dinner party too! I love cooking fish but hate the way it smells up the house! Any tips?

    • Hi Elizabeth: Yes, I remember the dancer in the kitchen. Where in California did you move to? Not all fish is fishy. Especially salmon. Give it a try. Most other fish smell because it it fried.