Pan Seared Salmon with Salmoriglio Sauce

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Pan Seared Salmon with Salmoriglio Sauce

Yield: 2

Classic salmoriglio sauce paired with simply seasoned salmon for a fresh, robust flavor.

Ingredients

• 2 each, 6oz Superior Fresh Atlantic Salmon portions, skin on or off
• Kosher salt
• Fresh coarsely ground pepper

Salmoriglio Sauce

• 10 oz. olive oil
• 10 oz. water
• 5 oz. lemon juice
• 8 tbsp. fresh oregano
• 2 cloves garlic, minced
• 1 tsp. crushed red chili
• Coarse kosher salt to taste

Instructions

Salmoriglio Sauce

1. Rinse and dry fresh oregano.
2. Place garlic cloves, pinch of kosher salt, and chili in a mortar. Using a pestle mash ingredients into a paste.
3. Combine olive oil and lemon juice in a bowl. Whisk in garlic, mash until mixed.
4. Adjust seasoning with salt.

Salmon

1. Pat salmon dry and generously season with salt and pepper.
2. Place cold salmon in a non-stick pan over medium high heat. Cook until fat begins to render from skin, about 7-8 minutes.
3. Turn fillet over and cook an additional 3-4 minutes or until flesh is brown and internal temperature reaches 145 degrees.
4. Remove from pan and allow to rest. Plate and drizzle with 2 tbsp. of sauce.

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