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Pan-Seared Sockeye Salmon with Zucchini Salad
Pan-Seared Sockeye Salmon with Zucchini Salad
- Recipe Submitted by Healthy Recipes on 03/21/2011
Category: Healthy Recipes, Holiday, Seafood, Fish, Main Dish
Ingredients List
- 1/2 shallot, minced
- 2 teaspoons Agave nectar
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons Champagne vinegar
- 2 tablespoons olive oil
- 1/8 teaspoon salt and pepper
- 2 cups julienne cut zucchini (2 medium zucchini)
- 3/4 cup julienne cut Walla Walla sweet onion (1 small onion)
- 1/3 cup very thinly sliced radishes (4 radishes) (put in water if not using right away; drain before using)
- 1 cup quartered Heirloom cherry tomatoes
- 1/4 cup hand torn mint leaves
- 2 tablespoons roughly chopped fresh tarragon
- 4 three-ounce Sockeye salmon filets, skin on
- 1/8 teaspoon salt and pepper
- Olive or vegetable oil spray
- 1/8 teaspoon sea salt
Directions
1. Prepare the vinaigrette dressing:
Put shallots, Agave nectar and tarragon in bowl of food processor fitted with a steel blade; puree.
With food processor's motor still running, slowly add the vinegar, then slowly add olive oil. Puree until vinaigrette is smooth; season with salt and pepper. Refrigerate until ready to use.
2. Prepare the salad:
In a medium-sized bowl, mix the zucchini, onion, radishes, tomatoes, mint and tarragon. Set aside.
3. Cook the salmon:
Preheat oven to 350 degrees F. Season the flesh side of salmon with salt and pepper. Spray a sauté pan with olive oil spray and heat until very hot. Put the salmon fillets, skin side down, in the pan and cook until the skin is golden brown, about 3-4 minutes.
Remove the fillets from the pan, being careful not to tear the skin and put on a baking sheet, skin side up. Bake until when you press a finger on the thickest part of the salmon, it springs back and salmon is cooked through, about 6 minutes. Be careful not to overcook.
4. Assemble and serve:
Toss the salad with the tarragon vinaigrette dressing and mound it in the center of four plates. Put a salmon fillet, skin side up, on top of each salad. If desired, sprinkle the top of each fillet with sea salt.
Calories Per Serving: 270
Put shallots, Agave nectar and tarragon in bowl of food processor fitted with a steel blade; puree.
With food processor's motor still running, slowly add the vinegar, then slowly add olive oil. Puree until vinaigrette is smooth; season with salt and pepper. Refrigerate until ready to use.
2. Prepare the salad:
In a medium-sized bowl, mix the zucchini, onion, radishes, tomatoes, mint and tarragon. Set aside.
3. Cook the salmon:
Preheat oven to 350 degrees F. Season the flesh side of salmon with salt and pepper. Spray a sauté pan with olive oil spray and heat until very hot. Put the salmon fillets, skin side down, in the pan and cook until the skin is golden brown, about 3-4 minutes.
Remove the fillets from the pan, being careful not to tear the skin and put on a baking sheet, skin side up. Bake until when you press a finger on the thickest part of the salmon, it springs back and salmon is cooked through, about 6 minutes. Be careful not to overcook.
4. Assemble and serve:
Toss the salad with the tarragon vinaigrette dressing and mound it in the center of four plates. Put a salmon fillet, skin side up, on top of each salad. If desired, sprinkle the top of each fillet with sea salt.
Calories Per Serving: 270
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