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Pan Seared Salmon with Roasted Pepper Walnut Salsa

Serves:

4

ABOUT THE RECIPE

Is this recipe easy? Yes. Is it worthy of Weekend Company? Yes. Can you even make it
for people you don’t like? Yes, and yes, it makes them a little more palatable.
#feedthehaters

Ingredients

For the Salmon


  • 4 Salmon fillets 6 to 8 ounces each skin on and scaled


  • Salt and Pepper


  • 2 teaspoons of Smoked Paprika


  • 2 tablespoons of olive oil plus more for brushing the fish


For the Salsa


  • ½ cup chopped, toasted walnuts


  • 1 cup chopped roasted red peppers; you can use jarred or roast your own peppers little chef


  • 2 tablespoons of fresh chopped flat-leaf parsley


  • 1 small garlic clove, finely minced


  • The juice of half a lemon or more to taste


  • 1 teaspoon of honey


  • ½ teaspoon of ground cumin


  • 1/8 teaspoon of cayenne pepper


  • 1 tablespoon of olive oil


  • Salt and Pepper


Preparation

In a medium bowl combine the Salsa ingredients and adjust seasoning if necessary; set

aside at room temperature.

Next brush the Salmon with olive oil and season with the smoked paprika, salt and

pepper. Then heat the 2 tablespoons of olive oil in a large heavy skillet over mediumhigh heat (closer to high). When the olive oil is shimmering and just starting to smoke, sear the Salmon, flesh side down first for 4 to 5 minutes or until nicely browned. Flip and cook for another 3 to 4 minutes or until just opaque when fork tested.

To serve, transfer the fillet to four plates and spoon over some of the salsa. Garnish with

lemon wedges and don’t be shocked if everything in the room just seems a little friendlier

and dare I say, more delectable…yes, little chef, you did this.

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