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By Jeremy McLachlan, Columbia Chef
2 8-ounce wild salmon filets
salt and pepper
canola oil
Place oil in oven-proof sauté pan over medium heat. Season filets on both sides with salt and pepper. Sear fish for 3-5 minutes then flip over. Place pan in a 350-degree oven and cook for 7 minutes.
Plum Salsa
1 pound plums, diced
1/2 red onion, diced
1 jalapeno, de-seeded and diced
1/2 bunch cilantro, chopped
1 lime, juiced
1 teaspoon kosher salt
Place all diced/chopped ingredients into a bowl. Add lime juice and kosher salt and mix well. Taste for seasoning and heat. (If you like your salsa mild, start with just half of the jalapeno pepper.) Make salsa 15 minutes before serving over the salmon.