A quick and easy pan seared salmon bursting with flavor
This dish is alive with flavor! The spice of the jalapeno and the salty capers paired with the seasoned rice wine vinegar surprised my taste buds. Be sure to rinse your capers well and remove the seeds from the jalapeno for best results.
24 ounces salmon, 6 oz portions 16 ounces broccoli, cut into four equal parts and blanched 2 each chili, fresno, sliced thin and remove seeds 1 ounce capers, drained and rinsed 2 each garlic cloves, thinly shaved 2 ounces seasoned rice vinegar 1 ounce avocado oil, split 1 teaspoon salt 1/2 teaspoon white pepper 1 ounce butter, cold
Pre heat oven to 400.
Place a 10” sautés pan on high heat. Pour in 1/2 of the avocado oil into heated pan.
Place broccoli in the pan. Sear on one side until nicely caramelized. About 2-3 minutes.
Remove broccoli from the pan. Place the broccoli on a plate and set aside.
Return the sautés pan tho the heat and add the remaining oil.
Season the salmon with salt and pepper the place the salmon skin side down in the pan.
Place the broccoli back in the pan and put the pan in the oven.
Cook the salmon skin side down in the oven for 5 minutes. After 5 minutes has passed remove the pan from the oven.
Divide the salmon onto 4 plates. Place a piece of salmon skin side up on each plate.
Return the pan to a burner on medium high heat.
Add garlic, capers and Fresno chili. Let the remaining ingredient cook in the pan for two minutes.
Deglaze the pan with rice win vinegar.
Reduce the vinegar about 50% then turn off the heat.
Stir in the butter until completely melted.
Spoon the sauce over each piece of salmon. Serve hot.