Summer Salmon is a great meal to have when you just want to be outside. It truly is an easy way to fix salmon!
With only 30 minutes needed to prep, prepare and cook these salmon filets, you’ll have plenty of time to relish the golden rays of summer sun while dining on your porch.
The garden vegetable relish boasts fresh flavors that are deepened by sun-dried tomatoes. Plate the salmon and relish over a simple sauce of mayonnaise and lime, perfect for soaking up with each bite.
Together, the relish, sauce, and salmon filets make this a gourmet salmon entree for dining al fresco.
- Small Bowl
- large heavy skillet
- FOR THE SAUCE:
- ¼ cup mayonnaise
- 1 tbsp lime juice
- ¼ tsp salt
- ⅛ tsp ground pepper
- 1 drop lime essential oil
- FOR THE RELISH:
- 1 tbsp olive oil
- ¼ yellow onion diced
- 2 yellow baby bell peppers seeded and chopped
- 2 orange baby bell peppers seeded and chopped
- ½ jalapeño pepper seeded and chopped
- 1 sun-dried tomato chopped
- 4 small scallions sliced
- FOR THE SALMON:
- 1 tbsp olive oil
- 12 oz salmon filet with skin cut in half crosswise
- cilantro leaves for garnish
- In a small bowl, whisk together the ingredients for the sauce. Set aside.
- Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat until smoking. Drop in the onion and stir continuously until slightly browned, 1-2 minutes. Next, add the peppers and sun-dried tomato and stir for another 2-3 minutes, or until the peppers are glossy and browning slightly around the edges. Transfer relish to a separate plate and set aside to cool slightly, then toss in the scallions.
- Add the second tablespoon of olive oil to the hot skillet. Swirl the oil in the skillet so it covers the bottom and picks up all the char from the vegetables used to make the relish.
- Place salmon fillets in the infused oil, skin side up. Sear for 2 minutes, then flip them over.
- Lower the heat and cook for another 7 minutes or until lightly cooked through (don’t overcook them!). The skin should peel away when lifting the filets out of the pan. *NOTE: If you need more time to make a side dish (yes, this salmon entree cooks quickly!), remove the salmon filets from the pan after 2 or 3 minutes and place on a sheet pan in a 200 to 250 degree oven. They can rest in there and continue to cook through for another 10 to 20 minutes. Just keep an eye on them so they don't overcook.
- To serve, drizzle the lime mayo onto plates in a zig-zag pattern (or you can use a spoon to swirl it onto the plates), about a tablespoon or two of the sauce per plate should do it. Carefully place the salmon fillets on top of the sauce. Top the salmon with a generous spoonful or two of the pepper relish and garnish with a sprig of cilantro.