Earthy Delights Recipe
http://www.earthy.com/

Pan-Seared Salmon with Green Almond Relish & Spring Herbs

Pan-Seared Salmon with Green Almond Relish & Spring Herbs
Our recipe combines traditional methods and ingredients with some new elements to create a refreshing topping for pan-seared or grilled fish. Crisp slices of green almond, tart capers, pungent wild leeks, fresh herbs and bright lemon are melded together with buttery avocado oil to create a light, healthful “relish” or salsa that is delightfully delicious. It’s going to be a regular on our menu whenever fresh green almonds are in season.
Ingredients:

4 6-oz skinless salmon fillets, bones removed
1 fresh ramp/wild leek, washed and trimmed (substitute 1 scallion)
8 – 10 fresh green almonds
2 tablespoons plus 1 teaspoon lemon juice
2 tablespoons capers
1/4 cup flat leaf parsley leaves, torn
3 tablespoons avocado oil, divided
Salt and freshly ground pepper
fresh fennel or dill sprigs
fresh edible herb blossoms, such as borage, thyme or wild onion
Sea salt for finishing

Directions:

 

Green Almond Relish:

 

Wash the green almonds and slice them very thinly. Put them in a small bowl of very cold water acidulated with 1 teaspoon of lemon juice to prevent browning. Finely mince the ramp, including the first inch or two of the greens.

 

Remove the sliced green almonds from the acidulated water and drain well. Toss the minced ramps and green almonds together with two tablespoons of lemon juice in a medium bowl. Add the capers and parsley leaves and stir in two tablespoons of the avocado oil. Add salt and pepper to taste. Set aside.

 

Pat the salmon fillets dry and season with salt and freshly ground pepper.

 

Pour 1 tablespoon avocado oil into a large, heavy skillet and heat over a medium-high flame. When hot, but not smoking, place the salmon fillets into the pan. Cook, without turning, for about 3- 4 minutes. Turn the salmon and cook another 2 – 3 minutes, depending on the thickness and desired level of doneness. Try not to overcook it; keep in mind that the salmon will continue to cook for a minute or two after it’s been removed from the pan.

 

Place one piece of salmon on each plate. Top with the green almond relish and sprinkle with fresh herb sprigs and blossoms. Finish with a few pinches of sea salt.