Seared Salmon with Provençal Relish

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This is one of my favorite ways to prepare salmon these days.  It’s really simple and makes a perfect every day family meal, yet it’s fancy enough to serve to guests.  The relish is full of delicious summer produce, making it perfect for this time of year.

(3 votes, average: 4.67 out of 5)
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Seared Salmon with Provençal Relish

Ingredients

    Salmon
  • 4 (5 oz) Alaskan salmon, cleaned
  • 1 cup spinach, trimmed and cleaned
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 3 oz olive oil
  • Relish
  • 1 ½ cups extra-virgin olive oil
  • 3 oz olives, medium-sized, small dice
  • 2 oz red onion, small dice
  • 1 oz garlic, minced
  • 1 yellow pepper, small dice
  • 1 red pepper, small dice
  • 1 oz small capers
  • 1 tomato, peeled, seeded and diced
  • 2 Tbsp fresh basil, finely chopped
  • 1 Tbsp fresh thyme, finely chopped
  • 4 anchovies, finely chopped

Instructions

  1. In a medium sized bowl, combine the olive oil, olive, red onion, garlic, peppers, capers, tomatoes, herbs and anchovies.
  2. Allow the Provencal relish to marinate at least 1 hour at room temperature to meld flavors together. Adjust seasoning with salt and pepper.
  3. Season salmon with salt and pepper. Heat sauté pan and add some canola oil. Place salmon in pan and sear 3 to 4 minutes on each side.
  4. Remove fish from pan and set aside. If needed, add some more canola oil to the pan and add the minced shallots and garlic. Slightly color. Add spinach to the pan and slightly wilt. Add 1 cup of the provencal relish into the sauté pan; heat for 1 to 2 minutes.
  5. Assemble the plates. Place some spinach in the center of the plates, then place the fish on top and spoon the relish on the fish, as well as around the plate. Serve.

Yield: 6

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Rebecca
Rebecca
9 years ago

I knew this was a Missy recipe from the delicious picture.  I am making this tonight.

Stefanie Tsabar
9 years ago

This looks amazing!!  And I think I have all of these things!  I’ll have to report back after experimenting this weekend.

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