PAN ROASTED SALMON with NECTARINE SALSA
This is a wonderful way to cook the best fresh wild salmon; it’s a quick pan roast
that they use at Ray’s Boathouse and it’s great. The salsa is optional but pretty
great too. To serve 4, you’ll need:
4 8oz. salmon fillets, skin on
Salt and pepper
2 Tb. olive oil
Preheat your oven to 350. Season the flesh side of the salmon with salt and
pepper. Heat the olive oil in an iron or ovenproof skillet over medium high heat.
Add your salmon, flesh side down, and sear for 4 minutes – don’t move it as you
want a crust to form. Turn the fillets over to the skin side and put the pan right in
the oven to roast for another 3 to 5 minutes, depending on the thickness. You
want a little translucence still in the middle of the fish. Serve with the salsa and
except applause!!
NECTARINE SALSA
Use this when nectarines are ripe and delicious – so good! For about 2 cups of
salsa, combine:
2-3 large nectarines, chopped
½ small white onion, minced
2 Tb. fresh lime juice
1 large jalapeno, seeded and minced
½ bunch cilantro, minced
1 tsp. sugar
Salt to taste
Mix all this up, adjust the seasoning, and enjoy!!