{ Pan Roasted Salmon with Verde Relish }

Entertaining is my true passion. I completely enjoy creating a unique and tasty starter course to set the tone for a dinner party. Last weekend I wanted to impress my guests and give them a wonderful dining experience. I found these cute shell dishes a few years back since they really make a statement, especially when serving seafood in them. Typically I serve my crab cocktail appetizer in these and it just adds that bit of fun and whimsy.

For me, salmon is such a versatile fish and I find that most folks like it – I do know there are exceptions to every rule. Preparation and cooking time is minimal along with being virtually error free once you cook it a few times and master the technique. I was watching the new cooking channel, which by the way is quite addictive and interesting. I came across a show called Chuck’s Day Off and he made what he called a Green Gazpacho. It inspired me to adapt and create my Verde Relish recipe. My guests flipped for this starter – try it at your next dinner party.

Pan Roasted Salmon with Verde Relish

Serves 6

Verde Relish

1 ½ C. English or Persian cucumber, small dice
5 Tomatillos, remove seeds and small dice
2 Ears of white corn, slice kernels
5 Green onions, green and white part minced
2 Garlic cloves, minced
1/3 C. Olive oil
Splash of sherry vinegar
Salt and ground pepper

Add all of the above ingredients to a bowl and mix well. Taste before adding the salt and pepper and then adjust seasoning until the desired blend is achieved. Let sit for at least 30 minutes.

Pan Roasted Salmon

1 ½ to 2 Lb. Salmon Fillets (cut into 6 pieces)
Olive oil
Salt and pepper

Cut the salmon fillets into 6 pieces, approximately ¼ pound each. You can certain alter the size of the salmon you serve – I did this for more of a starter portion. Take out any bones. In a large skillet add enough olive oil to coat the pan and heat on medium. Season each fillet with salt and pepper. Starting on the non skin side lay into the pan and cook for about 2 to 3 minutes and then flip and cook for another 2 to 3 minutes. Making sure the skillet is an oven proof pan; cook for another 4 to 5 minutes in a 350 degree oven or until salmon is cooked through but not over done.