|2 servings||calories per servings 659||protein serving 41 g||carbs per serving 28 g||total fat per serving 27 g|
Intimidated by skin-on salmon? We love it because it adds flavor and gets deliciously crisp when pan seared. A Dijon mustard and tarragon infused pan sauce adds intense flavor and brightness to the dish. The salmon is served along with a light peach, cucumber, and sweet onion salad that lets some of our favorite Summer flavors shine (pssst...its our new go-to side!).
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||13 g|
|Total Carbohydrates||28 g|
|Dietary Fiber||3 g|
Please read the entire recipe before beginning.
Season the salmon filets on both sides with a total 1/2 teaspoon PeachDish salt, and coat with 1 tablespoon olive oil. Set aside skin-side up.
Prepare your mise en place: Trim ends of cucumber, halve lengthwise and thinly slice crosswise. Halve peach, remove pit and thinly slice peach. Peel and thinly slice onion. Pick and chop tarragon. Peel and mince garlic.
To make salad: In a medium bowl, combine cucumber, peach, onion, vinegar, remaining 1 tablespoon olive oil, sugar, 1 teaspoon PeachDish salt and tarragon. Mix together well. Taste and adjust seasoning.
Heat a sauté pan over medium heat. Coat the bottom of the pan with 1 tablespoon cooking oil. When oil begins to lightly smoke, add the fish to the pan, skin-side down, and cook without turning or moving 5-7 minutes, or until the fish is cooked most of the way through and well browned on the bottom. Turn the fish and cook briefly on the flesh side, until the flesh is opaque and firm when gently squeezed from the sides. Remove fish from the pan.
To make mustard sauce: Keep the pan over medium heat. Add remaining 1 tablespoon cooking oil, stir in garlic, and cook 30 seconds. Add cooking wine, then water.
Remove from heat, and stir in mustard, butter and remaining 1/2 teaspoon PeachDish salt.
Spoon some of the mustard sauce on to 2 plates and top with salmon. Serve with cucumber-peach salad on the side, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...