Pan Seared Salmon
Dinner for Two
1 1/2 tbsp olive oil
1 1/2 tbsp lemon juice
2 center cut salmon fillets (6 oz each)
Salt and freshly ground black pepper, to taste
Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let stand for 15 minutes.
Cook salmon, skin side down in a nonstick skillet over medium high heat for 2-3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.
Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3-4 minutes more. The skin should be crisp and the flesh medium rare.
These salmon fillets are delicious served over:
Baby Arugula Salad
3 cups baby arugula leaves
2/3 cup grape or cherry tomatoes, halved
1/4 cup thinly slivered red onion
Salt and freshly ground black pepper, to taste
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Combine the arugula, tomatoes, onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss Well.
Divide the salad onto two dinner plates. Carefully place a salmon fillet on each salad and serve immediately.
2 tsp garlic, minced
1 jalapeno pepper, seeds removed and minced
Salt and freshly ground black pepper, to taste
1 tbsp chopped fresh cilantro leaves, for garnish
See recipe below for the SALSA
Place the chicken in a bowl and toss well with the lemon juice, olive oil, garlic, salt and pepper. Cover and refrigerate for 15 minutes, turning once.
Remove the chicken from the marinade, then grill or broil 4 inches from the heat source, basting with marinade until slightly golden and cooked through, 3-4 minutes a side. Let chicken rest for 3 minutes.
Slice each brest into 1/2 slices on the diagonal and reform on two dinner plates; top with the salsa. Sprinkle with the tablespoon of cilantro. Serve immediately.
SALSA: Toss 1 diced avocado in a bowl with 1 tbsp lime juice. Fold in 1 diced tomato and 2 tbsp chopped cilantro. Season to taste.