- Gerri Sarnataro
Crispy Salmon & Summer Vegetables
We are always looking for easy meals during the summer that make use of local vegetables and won't have you melting at the stove. May we suggest this one?
makes 2 servings
2 6 ounce portions of salmon filet, boneless, skinless
15 black peppercorns
1 small sprig of rosemary (or any fresh herb such as thyme, chives)
Extra virgin olive oil
1 clove garlic, peeled and crushed
sprinkle of salt, pepper
1 red or yellow onions, peeled , halved, sliced thinly
½ celery stalk, peeled sliced diagonally
1 medium zucchini, halved, sliced diagonally
8 cherry tomatoes, halved
1/4 cup water.
1/2 teaspoon of minced thyme
1. 15 minutes before serving, heat a 10 inch skillet. Drizzle enough olive oil to coat the bottom of the pan. Add the garlic, salt and pepper and let the oil heat up.
2. Add the onions and celery and cook until the vegetables are softened, about 3 to 4 minutes. Add the zucchini,the cherry tomatoes and 1/4 cup water. Cook for about 5 minutes until the water dries up and the cherry tomatoes have begun to release their juices. Sprinkle the minced thyme, stir and remove from the heat.
3. Heat another skillet over high heat. Pat the salmon dry with paper towels (both sides). Sprinkle peppercorns, rosemary. salt and pepper on the filets. Coat the pan with olive oil and when really hot, add the salmon skin side up and sear the flesh until it is crisp and golden brown, about 4 to 5 minutes. Turn the filets skin side down and continue to cook until the fish reaches an internal temperature of 140 degrees.Remove from the pan and let it rest for a few minutes to continue the cooking.
4. Serve a spoonful of vegetables with the salmon placed on top.