Seared Salmon with Green Olive Salsa Verde

Name: Seared Salmon with Green Olive Salsa Verde | Foodservice Recipes | Trident Seafoods
Yield: 4 servings
Ingredients: 1/2 cup coarsely chopped parsley leaves; 1/3 cup pitted Castelvetrano olives, coarsely chopped; 1 tablespoon minced shallot; 2 teaspoon fresh lemon zest; 1 each garlic clove, minced; 1/4 teaspoon red pepper flakes; 3 1/2 tablespoon extra virgin olive oil, divided; Kosher salt and freshly ground black pepper; 1/2 teaspoon smoked paprika; 4 each Sockeye Salmon 6oz Skinless, PBO 408910; 2 small lemons, halved

10 minutes 4 servings

Ingredients

1/2 cup coarsely chopped parsley leaves
1/3 cup pitted Castelvetrano olives, coarsely chopped
1 tablespoon minced shallot
2 teaspoon fresh lemon zest
1 each garlic clove, minced
1/4 teaspoon red pepper flakes
3 1/2 tablespoon extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
1/2 teaspoon smoked paprika
4 each Sockeye Salmon 6oz Skinless, PBO 408910
2 small lemons, halved

Directions

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 11/2 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 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.