Pan-seared salmon with blackened tomato-tequila vinaigret
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Italian plum tomatoes about 8 oz | |
| 1 | Serrano or jalape¤o chile coarsely chopped | |
| ¼ | Red onion coarsely chopped | |
| 4 | Salmon fillets 5 to 6 oz ea pin bones and skin removed | |
| 1 | Garlic clove | |
| ⅓ | cup | Tequila |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cracked black pepper |
| 1 | tablespoon | Balsamic vinegar |
| 1 | tablespoon | Olive oil |
| 3 | tablespoons | Chimayo or other mild red chili powder |
| 6 | tablespoons | Olive oil |
Directions
TOMATO-TEQUILA VINAIGRETTE
SALMON
Prepare the Tomato-Tequila Vinaigrette and set aside.
Rub the salmon fillets with the chile powder. Heat the olive oil in a frying pan (pref nonstick) over medium-high heat, add the fillets without crowding and sear 3 to 4 minutes per side, depending on the desired degree of doneness.
To serve, place the salmon fillets on four plates, stir the vinaigrette and pour it over the fillets.
Blackened Tomato-Tequila Vinaigrette: To blacken the tomatoes, preheat a heavy skillet (pref cast-iron) over high heat. Add the whole tomatoes and cook, turning occasionally, until the tomato skins split and are blackened, about 5 minutes. Remove and let cool. Peel the tomatoes, discard the stem ends and coarsely chop the tomatoes.
Combine the tomatoes, chile, onion, garlic, tequila, salt and pepper in a nonreactive saucepan and simmer over medium-high heat for 10 minutes, stirring occasionally. Pour the contents into a blender or food processor and blend 1 minute. Strain through a fine-mesh sieve into a bowl. Add the vinegar and olive oil and mix well. Taste for seasoning.
Makes about ¾ cup.
Simply Seafood Winter 1995
Submitted By DIANE LAZARUS On 01-19-95