Pan-Seared Salmon with Tomatillo, Olive and Red Bell Pepper Sauce

Recipe by Chef Luis Fernandes, Redwood Steakhouse & Brewery, Flint

Photography By Carole Topalian | November 02, 2017

Ingredients

  • 4 (8-ounce) salmon fillets
  • 4 tablespoons olive oil, divided
  • ¼ cup minced fresh ginger
  • ¼ cup minced fresh chives
  • ½ cup chopped onions
  • 1 cup chopped tomatillos
  • ⅓ cup Lebanese or Greek olives, pitted and halved

Instructions

1.  Preheat oven to 375o and heat grill to medium-high. Coat sheet pan with cooking spray; set aside.

2.  Season each piece of salmon with salt and pepper. Place salmon on hot grill and cook 2 minutes per side. Place on prepared sheet pan.

3.  Combine ginger, chives and 2 tablespoons oil in a small bowl. Place ginger mixture evenly over each fillet. Bake salmon in preheated oven for 7 minutes or until desired degree of doneness.

4,  Heat 2 tablespoons oil in medium sauté pan. Add onion; sauté 1 minute. Add tomatillos and olives; simmer 2 minutes. Stir in red peppers, garlic, parsley, stock, salt and pepper; bring to a boil then reduce heat to simmer for 2 minutes. Stir in the butter 1 tablespoon at a time, then remove from heat.

5.  Spoon tomatillo sauce on the serving plate and lay salmon on top; garnish with additional parsley.

Yield: 4 servings

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Ingredients

  • 4 (8-ounce) salmon fillets
  • 4 tablespoons olive oil, divided
  • ¼ cup minced fresh ginger
  • ¼ cup minced fresh chives
  • ½ cup chopped onions
  • 1 cup chopped tomatillos
  • ⅓ cup Lebanese or Greek olives, pitted and halved
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