Skillet-Seared Salmon Atop Fresh Tomato Hash

Recipe Ingredients

		Tomato Hash
2 lbs	908g / 32oz	Assorted ripe tomatoes
		= (cherry, grape, pear, plum and vine)
5		Scallions (3" of green left on) - thinly sliced on
		The diagonal
1/4 cup	10g / 0.4oz	Whole flat-leaf parsley leaves
3 tablespoons	45ml	Extra-virgin olive oil
3 tablespoons	45ml	Torn fresh basil leaves
		Freshly-ground black pepper - to taste
		Marinade
2 tablespoons	30ml	Fresh lime juice
2 tablespoons	30ml	Extra-virgin olive oil
1 teaspoon	5ml	Finely-chopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
		Salmon
4		Skin-on center-cut salmon fillets - - (6 oz ea)
2 tablespoons	30ml	Extra-virgin olive oil
		Garnish
2		Scallions (3" of green left on) - sliced on the
		Diagonal
2 tablespoons	30ml	Chopped flat-leaf parsley
1		Lime - quartered

Recipe Instructions

Prepare the tomato hash: Cut the tomatoes into different shapes — diced, thin wedges, halves, etc. — so they resemble a hash. Combine in a bowl with the remaining hash ingredients. Set aside.

Combine all marinade ingredients in a bowl. Add salmon fillets and coat well. Let sit for 15 minutes.

Heat the 2 tablespoons of oil in a large, heavy, nonstick skillet over medium heat. Scrape the marinade off the salmon and place 2 fillets in the hot skillet, skin-side down. Raise heat to medium-high and cook 2 to 3 minutes, shaking the pan. Reduce heat to medium, cover and cook, shaking the pan occasionally, until the salmon is cooked through, 3 to 4 minutes more. The salmon skin should be crisp and browned; the flesh should be medium-rare. Remove fish and keep warm while repeating with remaining 2 fillets.

Serve each fillet atop tomato hash in a dinner plate. Sprinkle each fillet with the sliced scallions and chopped parsley, then garnish with a lime quarter.

This recipe yields 4 servings.

Per serving: 480 calories, 13g carbohydrate, 41g protein, 30g fat, 105mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 03-21-2004

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