Name: Pan-Fried Salmon
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: Juice of 1 lime, plus 1 teaspoon zest; Juice of 1/2 lemon, plus 1 teaspoon zest; 6 tablespoons olive oil; 1/2 cup flat-leaf parsley leaves; 1/4 cup cilantro leaves; 1/4 cup roughly chopped chives; 1 garlic clove; 1/2 small shallot, roughly chopped (about 1 ounce); 1 tablespoon drained capers; 2 teaspoons granulated sugar; Pinch red pepper flakes; Four 6-ounce skin-on salmon fillets; Kosher salt and freshly ground black pepper

Directions

Add the lime juice, lime zest, lemon juice, lemon zest, 3 tablespoons olive oil, parsley, cilantro, chives, garlic, shallot, capers, sugar and red pepper flakes into the jar of a blender. Pulse the ingredients until they are roughly chopped and begin to come together. Scrape down the sides with a spatula and continue to blend until smooth. Set aside until ready to use or transfer to an airtight container and refrigerate for up to a week.
Season the salmon fillets all over with 1 teaspoon kosher salt and a generous amount of freshly ground black pepper.
Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side up, and cook untouched until the edges crisp and turn golden brown, about 4 minutes. Flip and continue to cook until firm when pressed, about 3 minutes. Transfer to a serving platter and spoon the salsa verde on top. Serve immediately.

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Pan-Fried Salmon

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