Roasted Salmon with Garden Vegetable Salsa
- Maren Caruso
This elegantly simple dish calls for a technique chefs often use. This technique of first searing the surface, then finishing fish in a hot oven gives it good color and keeps the fish succulent. Please remember that the pan is very hot when it comes out of the oven and make sure it does not have a rubber or plastic handle.
Makes 4 servings
Ingredients
- 1 teaspoon canola or olive oil
- 1 1/2 pounds salmon filet with skin, cut in 4 pieces
- Salt and freshly ground pepper
- Garden Vegetable Salsa (See Starters and Soups)
Directions
- Preheat the oven to 425°F. Season each piece of fish with a pinch of salt and a few grinds of pepper.
- Heat the oil in an ovenproof medium skillet. When a drop of water dances on the surface of the pan, add the pieces of fish, skin side up. Cook until they are seared and have a golden crust, 3 minutes. Using tongs, turn the fish skin-side down. Slip the skillet into the oven. Roast until the fish is pearlescent in the center, 8 minutes for a 1”-thick filet. Transfer the salmon to a serving platter or individual plates. Add 1/2 cup of the salsa to each plate, and serve.
Copyright© 2005 Dana Jacobi, 12 Best Foods Cookbook