Seared Salmon with Pickled Watermelon Salad (Robert Irvine) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
2 tablespoons grapeseed oil |
six 6-ounce skin-on salmon fillets |
1 tablespoon sea salt |
1 teaspoon ground pepper |
1/2 cup white balsamic vinegar |
2 tablespoons sugar |
1/2 cup julienned red onion |
1 cup small-diced roma tomatoes |
3 cups large-diced seedless watermelon, rind removed |
1/4 cup fresh basil leaves, chiffonade |
Directions:
1. For the salmon: In a saute pan over medium-high heat, add the oil and allow to warm. Next, sprinkle the salmon fillets with the salt and pepper. Then, add to the oil, skin-side up, and allow to sear for 3 to 4 minutes. Reduce the heat to medium, flip the fish and repeat cooking until desired temperature, 3 to 4 minutes. Once cooked, remove from the pan and allow to rest for 4 to 5 minutes before serving.
2. For the salad: In a saucepan over high heat, combine 2 cups water, the white balsamic vinegar and sugar. Stir the mixture and heat until the sugar is fully dissolved. Once the sugar is dissolved, add the onions and cook for 3 minutes. Then add the tomatoes and cook for a final minute. Once the tomatoes have cooked, remove from the heat and toss in the watermelon and basil. Portion to plate and finish with the seared salmon.
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