| |
| Pan-Seared Salmon with Julienned Nectarines and Avocado |
| |
| 8 |
|
attractive lettuce leaves such as red leaf or green leaf |
|
| 4 |
|
nectarines, pitted and julienned |
|
| 2 |
|
avocados, peeled, pitted and cut into thin slices |
|
| 2 Tbs |
|
lime juice, about 3 limes |
|
| 2 Tbs |
|
minced chives |
|
| 4 |
|
salmon fillets, each about 1/2 inch thick |
|
| 1 tsp |
|
salt |
|
| 1 tsp |
|
freshly-ground black pepper |
|
| 4 Tbs |
|
butter |
|
| 1/3 cup |
|
dry white wine such as Chardonnay or Sauvignon Blanc |
|
|
|
|
| |
| 1 |
Divide the lettuce leaves evenly among 4 dinner plates and arrange them along the edge. |
| 2 |
Add the nectarines and the avocados and drizzle with the lime juice. Sprinkle with the chives. |
| 3 |
Season the fillets with the salt and pepper. |
| 4 |
In a large frying pan, heat the butter over medium-high heat. When it foams, add the fillets and cook about 3 minutes. Turn and cook about 30 seconds, then add the wine, scraping up any bits clinging to the pan. |
| 5 |
Reduce the heat to low, cover and cook another 2 minutes, or until the salmon is just cooked through and flakes when pierced with a fork. |
| 6 |
Place a fillet on each plate, alongside the avocados and nectarines. Drizzle with any pan juices. |
|
| |
| Servings: 4 |
| |
| Recipe Type |
| Main Dish, Seafood |
| |
| Recipe Source |
|
|
|
|
