When summer fruits are in season.
Ingredients
Seared Salmon:
- 4 (6 oz) skin-on salmon pieces
- salt
- cooking oil
Green Goddess:
- 1 cup packed spinach
- 1 cup packed fresh basil
- ½ cup packed fresh dill
- 2 cloves garlic, roughly chopped
- 1 cup greek yogurt
- ¼ cup olive oil
- 1 tsp lemon zest
- ¼ cup freshly squeezed lemon juice
- 1 tbsp water
- ½ kosher salt
Peach Salad:
- 2 ripe peaches, diced
- 1 medium English cucumber, diced
- 1 shallot, very thinly sliced
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 1 tbsp honey
- ¼ cup fresh basil, torn
- 1 tbsp chopped fresh dill
- kosher salt & freshly cracked black pepper
Instructions
- Pat the salmon dry and let sit at room temperature for about 20 minutes.
- For the green goddess, combine the spinach, basil, dill, and garlic in a food processor. Pulse to combine. Blend in the greek yogurt, olive oil, lemon zest, lemon juice, water, and salt until smooth, scraping down the sides of the bowl as needed. Refrigerate until ready to serve.
- For the peach salad, add the peaches, cucumber, shallot, red wine vinegar, olive oil, and honey to a mixing bowl. Toss well to combine. Stir in the basil and dill. Season with salt and black pepper to taste. Let marinate at room temperature for 20 minutes.
- Heat a 12” stainless steel pan over medium heat. Add enough oil to just coat the bottom of the pan. Season the salmon with a pinch of salt. Once the oil is hot (it will shimmer), carefully place the salmon skin-side down into the oil. Sear for about 5 minutes, or until the skin is crisp and easily releases from the pan. Flip the salmon over and finish cooking on the other side, about 3-4 minutes longer, or until cooked to your desired doneness.
- Serve the salmon with the green goddess drizzled over top and the peach salad alongside. Optional add is couscous.