Pan-seared Salmon With Plum-cucumber Salad

Name: Pan-seared Salmon With Plum-cucumber Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 teaspoons canola oil; 118 milliliters seeded, small-diced English cucumber; 59 milliliters fresh cilantro leaves; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters diced red onion; 59 milliliters diced orange bell pepper; 340 grams small ripe plums , pitted and thinly sliced; 680 grams skin-on salmon fillets (preferably scaled, each about 1-inch thick); 2 teaspoons seasoned rice vinegar

Pan-seared Salmon With Plum-cucumber Salad might be just the main course you are searching for. This gluten free, dairy free, and pescatarian recipe serves 4. One serving contains 330 calories, 35g of protein, and 16g of fat. A mixture of small-diced onion, small-diced cucumber, cilantro leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the plums you could follow this main course with the Cobbler With Plums and Rhubarb as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Tip:If you can't find ripe plums, pluots or apricots will work just as well.

Ingredients you will need

Apricot

Pluot

Plum

Stir the plums, cucumber, red onion, bell pepper, cilantro, 2 tsp. of the canola oil, the vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Set aside at room temperature.

Ingredients you will need

Bell Pepper

Canola Oil

Red Onion

Cilantro

Cucumber

Vinegar

Pepper

Plum

Salt

Equipment you will use

Bowl

Season both sides of the salmon with 1/2 tsp. salt and 1/8 tsp. pepper.

Ingredients you will need

Pepper

Salmon

Salt

Heat the remaining 2 tsp. canola oil in a 12-inch skillet over high heat. Swirl to coat the pan. When the oil is shimmering hot, add the fillets skin side down and cook without moving for 30 seconds. Reduce the heat to medium high and continue to cook until the skin is well browned and the sides of the fillets are opaque about halfway up, 2 to 4 minutes. Turn the salmon and cook, without moving, until the fillets are slightly firm to the touch, 3 to 4 minutes more.

Ingredients you will need

Cooking Oil

Salmon

Equipment you will use

Frying Pan

Serve skin side up with the salad.

Serving Suggestions

Serve with golden

Saffron Couscous.

Ingredients you will need

Couscous

Saffron

Calories

360, Fat

17, Fat Calories

150, Saturated Fat

5, Protein

39, Monounsaturated Fat

7, Carbohydrates

300, Cholesterol

105, Fiber

Photo: Scott Phillips

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10, Polyunsaturated Fat

6, Sodium

Equipment

Bowl

Frying Pan

Ingredients

Servings:

4teaspoons

canola oil 118milliliters

seeded, small-diced English cucumber 59milliliters

fresh cilantro leaves 4servings

Kosher salt and freshly ground black pepper 59milliliters

diced red onion 59milliliters

diced orange bell pepper 340grams

small ripe plums , pitted and thinly sliced 680grams

skin-on salmon fillets (preferably scaled, each about 1-inch thick)2teaspoons

seasoned rice vinegar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.