Savory Summer Salmon And Refreshing Relish Recipes

PAN-SEARED SALMON WITH TOMATO APRICOT RELISH

Steps:

• Cook the salmon: Season salmon fillets with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large pan and cook the salmon 2-3 minutes per side, or until desired doneness.
• Chop the grape tomatoes into quarters. Chop the apricots and radishes into small pieces, about 1/3 - 1/2 inch each. Chop the scallions, parsley leaves, and mint leaves.
• In a large bowl, combine all the chopped ingredients with the grated garlic clove, olive oil, salt, and pepper. Mix well and serve immediately or chill in the fridge for a few minutes to let the flavors infuse. Serve this Tomato Apricot Relish over pan-seared salmon.

SEARED SALMON WITH STRAWBERRY BASIL RELISH

Steps:

• Brush fillets with melted butter; sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add fillets, skin side up, in batches if necessary; cook 2-3 minutes on each side or until fish just begins to flake easily with a fork., In a small bowl, toss strawberries with basil, honey and pepper. Serve salmon with relish.

ROASTED SALMON WITH LEMON RELISH

Steps:

• Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
• Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
• Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
• Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
• Dividing evenly, make a bed of spinach on each of 4 plates, place salmon fillet on spinach; spoon lemon relish over the top.

SAVORY SUMMER SALMON AND REFRESHING RELISH RECIPE

Steps:

• For relish:.
• Combine the tomatoes, green onions, bell pepper, cucumber, cilantro, orange juice, vinegar and oil and stir. Season to taste with salt, pepper and sugar. Refrigerate until needed.
• For salmon:.
• In a small bowl, combine the brown sugar, pepper, paprika, chile powder, salt and garlic powder.
• Coat the tops (flesh side) of the salmon fillets evenly with the spice mixture. Refrigerate the salmon for at least 30 minutes and up to 4 hours.
• Preheat the oven to 450°F Heat a large, ovenproof sauté pan over medium-high heat. Add the canola oil and heat through.
• Place the salmon, skin-side down, in the sauté pan. Cook until the skin is crisp, approximately 2 to 3 minutes.
• Transfer the pan to the oven and cook until desired, about 5 to 6 minutes for medium, about 6 to 8 minutes for medium well.
• Spoon relish over each fillet and serve immediately.