Thursday, January 22, 2009

Pan seared salmon with corn relish

Note: be sure that the oven has reached 425 before starting to sear- most ovens take 20-30 minutes to heat up thoroughly.

4 skinless salmon fillets (about 1 1/2 lbs. total)
kosher salt and pepper
2 Tb. olive oil
Heat oven to 425. Turn the exhaust fan to high. Pat fish dry thoroughly with paper towels. Season both sides generously with salt and pepper. Heat 12 inch heavy ovenproof skillet over medium high heat until a droplet of water vaporizes in 1 or 2 seconds. (If the water skitters around and doesn't evaporate, the pan is too hot)
Add the oil, swirl it around in the pan, then evenly space the salmon fillets in the pan. Cook without touching for two minutes. Using a metal spatula, lift the corner of the fish, check that it's well browned and easily releases from the pan, and flip over. Cook the second side for 1 minute, then transfer the skillet to the oven.
Roast until the salmon is slightly firm to the touch- from 4-7 minutes

Corn Relish:
2 1/2 cups of frozen corn kernels- defrosted
1/2 small red onion, cut into very small dice
1 cup cherry tomatoes, quartered
1/2 jalapeno, cored, seeded and minced
3 Tb. lime juice
1 tsp. brown sugar
1 tsp. champagne vinegar or white wine vinegar
kosher salt
1/2 ripe avocado
1/3 cup chopped fresh cilantro
3 Tb. olive oil
Mix all ingredients and spoon over salmon.

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