- 8 portions (6-8 oz.) of skinless salmon fillet, bone line removed
- Salt and fresh ground pepper to taste
- 2 tbsp. vegetable oil for frying
- ¼ cup dry white wine
- 8 thin lemon slices coated in chopped parsley for garnish
- 2 cloves garlic, peeled, mashed and minced
- ½ cup diced red onion
- 1½ cups cored, seeded and diced tomatoes
- ½ 14 oz. can hearts of palm, drained and diced (reserve the brine)
- 2 tbsp. chopped fresh dill
- 2 tbsp. thinly sliced green onions
- 2 tbsp. minced pepperoncinis
- 2 tbsp. non-pareil capers, drained
- 1 tbsp. fresh lemon juice
- 2 tbsp. virgin olive oil
- 1½ tsp. salt
- 1 tsp. fresh ground pepper
- ¼ cup reserved heart of palm brine
- ¼ head (½ cup) radicchio, cored and diced
Seared Salmon with Heart of Palm Relish
Directions for Relish:
Combine all relish ingredients (preferably one day before) except for the radicchio in a mixing bowl, mix thoroughly, cover and refrigerate. About one hour before serving, remove the relish from refrigeration, mix in the diced radicchio, and allow the relish to reach room temperature be-fore using.
Directions for Seared Salmon:
Season the salmon fillet portions with salt and pepper and pre-heat oven to 350ºF. Heat oil in a large frying pan with an ovenproof handle over high heat until hot, but not smoking. Carefully place the salmon fillets (top side down) in the pan, one at a time, waiting a little before adding more fillets, to allow heat to recover. Sear for 2-3 minutes, reducing heat if necessary to avoid burning. Using a metal spatula, carefully scrape underneath the first fillet put on, so as to release any sticking without losing any of the seared crust, and turn over. Repeat the process with the remaining fillets.
Reduce heat to medium and continue cooking another 1-2 minutes; carefully add the wine. Thinner fillets will now be cooked, but thicker fillets may need to be placed in the oven and pan-roast for 4-6 minutes or until just barley cooked. Transfer the salmon fillets to serving dishes and top with the Heart of Palm & Radicchio Relish relish. Garnish each portion with a thin lemon slice coated in chopped parsley.
Note: If a frying pan large enough to fit all eight fillets is not available, the fillets can be seared-off in batches and transferred to an ovenproof pan for baking.