Vom Fass Pan Seared Salmon Filet with Peach Salsa

Pan Seared Salmon Filet with Peach Salsa

Our Carolina peaches are in season for the next few months and they are delicious this year. I added a little Calamansi Balsam in my salsa for a little added zing.   Perfect to serve with chips, salmon or chicken.

Ingredients: (serves 4)

Directions:

  1. Pat salmon filets dry with paper towel
  2. Salt and pepper both sides, be generous with salt is you can
  3. Heat the Herb Garlic Oil to medium high in skillet. When oil begins shimmer, add filets and cook for 3-4 minutes.  Do not move filets.  Allowing them to stay in place will allow them to develop a nice crisp outer layer.
  4. Gently turn filets and cook for another 3 minutes until desired doneness.

Peach Salsa (about 2 cups)                                                                        

Ingredients:

  • 2 cups diced Carolina peaches
  • 1/4 cup crushed pineapple
  • 1/4 cup red pepper
  • 1/4 cup green pepper
  • 1 Jalapeno pepper, remove seeds and chop very fine
  • ¼ cup shallot red onion, chopped fine
  • 1 TBLS vomFASS Extra Virgin Olive Oil (Orange and lemon work well)     
  • ¼ cup fresh cilantro
  • 1 TBLS vomFASS Calamansi Balsam Vinegar
  • 1 TBLS lime juice
  • Salt and Pepper to taste         

Directions:   Mix together and serve with black bean chips, over grilled salmon, tuna or chicken. 

Submitted by Julie Ginsler

vomFASS-Cary



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Pan Seared Salmon Filet with Peach Salsa

Pan Seared Salmon Filet with Peach Salsa

Our Carolina peaches are in season for the next few months and they are delicious this year. I added a little Calamansi Balsam in my salsa for a little added zing.   Perfect to serve with chips, salmon or chicken.

Ingredients: (serves 4)

Directions:

  1. Pat salmon filets dry with paper towel
  2. Salt and pepper both sides, be generous with salt is you can
  3. Heat the Herb Garlic Oil to medium high in skillet. When oil begins shimmer, add filets and cook for 3-4 minutes.  Do not move filets.  Allowing them to stay in place will allow them to develop a nice crisp outer layer.
  4. Gently turn filets and cook for another 3 minutes until desired doneness.

Peach Salsa (about 2 cups)                                                                        

Ingredients:

  • 2 cups diced Carolina peaches
  • 1/4 cup crushed pineapple
  • 1/4 cup red pepper
  • 1/4 cup green pepper
  • 1 Jalapeno pepper, remove seeds and chop very fine
  • ¼ cup shallot red onion, chopped fine
  • 1 TBLS vomFASS Extra Virgin Olive Oil (Orange and lemon work well)     
  • ¼ cup fresh cilantro
  • 1 TBLS vomFASS Calamansi Balsam Vinegar
  • 1 TBLS lime juice
  • Salt and Pepper to taste         

Directions:   Mix together and serve with black bean chips, over grilled salmon, tuna or chicken. 

Submitted by Julie Ginsler

vomFASS-Cary

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