Seared Salmon With Oranges, Tomatoes, and Olives
January 29, 2010 | Filed Under Cooking | 2 Comments
I have a Sunday tradition where I go out with my mom for dinner. It’s not usually a fancy place or anything, often just comfort food. For Mother’s Day last year, I decided to cook my mom a meal instead of going out to eat because I wanted to do something more personal, restaurants were probably busy, and it’s often more economical and healthier to cook in.
I didn’t have much time to plan (less than a day or so), so I thought I’d flip through my then recent issues of Real Simple magazine for some inspiration as I knew they often had quick dinners for weeknights. I found this recipe for salmon. My mom is a big fan of salmon, so this seemed perfect.
There were some mixed feelings about the olives in the salad and I think it had something to do with the citrus and the salty olives trying to commingle.
Seared Salmon With Oranges, Tomatoes, and Olives
(Originally from Real Simple May 2009, p236, Kate Merker)
Serves 4
Hands-On Time: 20m
Total Time: 30m
Ingredients:
- 2 tablespoons olive oil
- 4 pieces skinless salmon fillet (1 1/4 pounds total)
- kosher salt and black pepper
- 1 navel orange
- 2 small beefsteak tomatoes (about 1 pound), cut into wedges
- 1/2 cup fresh cilantro sprigs
- 1/4 cup pitted green olives, halved
Directions:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout and golden brown, 4 to 5 minutes per side.
- Meanwhile, cut away the peel and pith of the orange and cut out the segments. In a large bowl, gently combine them with the tomatoes, cilantro, olives, the remaining tablespoon of oil, and 1/4 teaspoon each salt and pepper. Serve with the salmon.