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INGREDIENTS
▪ 2 tomatoes, cored and diced in 1⁄4-inch pieces
▪ 2 green onions, thinly sliced
▪ 2 tbsp olive oil, divided
▪ 1 tbsp fresh basil, finely chopped
▪ 1 cup white wine
▪ 2 tbsp goat cheese
▪ 1 tbsp unsalted butter
▪ 1 tbsp finely crushed almonds
▪ 1 medium
clove garlic, minced
▪ 1⁄2 lemon, juiced
▪ 1/8 tsp chili flakes
▪ 2 6-oz wild salmon fillets, skin descaled
▪ Salt
▪ Peppers
To make salsa, in a medium mixing bowl, combine tomatoes, green onions, 1 tbsp
olive oil and basil. Season to taste with salt and pepper. Refrigerate.
To make goat cheese-almond sauce, combine white wine, goat cheese, butter, almonds,
garlic, lemon juice and chili flakes in a medium mixing bowl. Set aside.
To prepare salmon, run fingers over the non-skin side of the fillets to check
for bones, removing any found with fingers or tweezers. Place fillets skin-side-down
on a cutting board and season with salt and pepper. Heat 1 tbsp olive oil in a
frying pan over medium-high until it ripples. Place fillets skin-side-down in
pan and cook for 3-4 minutes, or until approximately half-cooked. Flip fillets
and cook for 30 seconds, then add goat cheese-almond mixture and reduce heat to
medium. Simmer 1 minute, then whisk sauce until all ingredients are incorporated.
Simmer for an additional 2 minutes.
To serve, spoon some tomato salsa on each plate and top with 1 salmon fillet.
Simmer sauce for 1 additional minute over medium heat then spoon evenly over each
fillet. Makes 2 servings.
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