Seared Salmon with Green Olive Salsa Verde

Name: Seared Salmon with Green Olive Salsa Verde | Food Service Recipes | Trident Seafoods
Yield: 4 servings
Ingredients: 4; Wild Alaska Sockeye Salmon Portions, 6 oz, PBO, Vac Pac; 1/2 cup coarsely chopped parsley leaves; 1/3 cup pitted Castelvetrano olives, coarsely chopped; 1 Tbsp minced shallot; 2 tsp fresh lemon zest; 1 garlic clove, minced; 1/4 tsp red pepper flakes; 3 1/2 Tbsp extra virgin olive oil, divided; Kosher salt and freshly ground black pepper; 1/2 teaspoon smoked paprika; 2 small lemons, halved

4 servings

Ingredients

4 Wild Alaska Sockeye Salmon Portions, 6 oz, PBO, Vac Pac
1/2 cup coarsely chopped parsley leaves
1/3 cup pitted Castelvetrano olives, coarsely chopped
1 Tbsp minced shallot
2 tsp fresh lemon zest
1 garlic clove, minced
1/4 tsp red pepper flakes
3 1/2 Tbsp extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
1/2 teaspoon smoked paprika
2 small lemons, halved

Stir together parsley, olives, chives, shallot, zest, garlic, and red pepper flakes. Drizzle with 2 tablespoons olive oil tossing to coat. Season with salt and pepper to taste.
Combine paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle and rub paprika mixture onto filets.
Heat a large heavy skillet over medium heat until hot; add remaining 1 1/2 tablespoons oil swirling to coat. Add fillets skin side up and cook until golden brown, about 4 minutes. Turn fillets over and cook until golden and just cooked through about 3 to 4 minutes. Remove and let stand for a few minutes. Cook lemon halves cut side down until charred, about 2 to 3 minutes.
Arrange fillets on a serving dish. Spoon salsa verde on top of filets. Serve warm with charred lemons.