Seared Salmon with Pickled Watermelon Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 347
- Total Fat
- 21
- Saturated Fat
- 4
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 27
- Cholesterol
- 70
- Sodium
- 552
- Total: 35 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 15 min
Ingredients
Salmon:
2 tablespoons grape seed oil
Six 6-ounce skin-on salmon fillets
1 tablespoon sea salt
1 teaspoon ground pepper
Salad:
1/2 cup white balsamic vinegar
2 tablespoons sugar
1/2 cup julienned red onion
1 cup small-diced Roma tomatoes
3 cups large-diced seedless watermelon, rind removed
1/4 cup fresh basil leaves, chiffonade
Directions
- For the salmon: In a saute pan over medium-high heat, add the oil and allow to warm. Next, sprinkle the salmon fillets with the salt and pepper. Then, add to the oil, skin-side up, and allow to sear for 3 to 4 minutes. Reduce the heat to medium, flip the fish and repeat cooking until desired temperature, 3 to 4 minutes. Once cooked, remove from the pan and allow to rest for 4 to 5 minutes before serving.
- For the salad: In a saucepan over high heat, combine 2 cups water, the white balsamic vinegar and sugar. Stir the mixture and heat until the sugar is fully dissolved. Once the sugar is dissolved, add the onions and cook for 3 minutes. Then add the tomatoes and cook for a final minute. Once the tomatoes have cooked, remove from the heat and toss in the watermelon and basil. Portion to plate and finish with the seared salmon.