Pan Roasted Salmon with Kiwi Strawberry Salad (Fresh Flavors July '08)
Ingredients
- 2 (6 ounce) Wild Alaskan salmon fillets
- 1 1/2 cups corn kernels, fresh
- 3 peeled Zespri Gold Kiwifruit, cut into 6 wedges
- 1 1/2 tablespoons Olive Oil
- 3 tablespoons Olive Oil, divided
- 1 pint fresh strawberries, quartered
- season to taste with salt and pepper
- 12 ounce cherry tomatoes, halved
- 1/2 cup Feta cheese, crumbled
- 1/4 cup Chardonnay
- 1/4 cup green onions, chopped
- 1/2 cup Blackberry Peppercorn Zinfandel Vinaigrette
- 1/4 cup Strawberry Balsamic Sauce
- 3 tablespoons fresh basil, finely sliced
- 1/4 cup balsamic vinegar
- 2 tablespoons butter
- season to taste with salt and pepper
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons fresh basil, chopped
Preparation
In a bowl, toss salmond with olive oil, salt and pepper. Over medium-high heat, place salmon skin side down in a nonstick skillet. Cook for 2 to 3 minutes, making sure salmon does not stick to the pan. Cover and reduce heat to medium, cook an additional 3 to 4 minutes or until salmon is cooked to desired doneness. Set aside on platter.
In same pan, away from open flame, add wine and scrape up any browned bits from the pan. Add Strawberry Balsamic Sauce and swirl in butter one tablespoon at a time. Once incorporated, pour over salmon fillets.
For the relish, toss corn and 1 tablespoon oil in a pan over high heat, until corn begins to brown, about 10 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil and 2 tablespoons oil; season with salt and pepper. Serve on the side.
For the salad, combine Zespri Gold Kiwifruit, strawberries and Feta cheese in a large bowl and stir. In a small bowl, whisk together Blackberry Peppercorn Zinfandel Vinaigrette, balsamic vinegar, salt and pepper. Serve dressing over fruit mixture and top with fresh basil. Serve chilled.