Best Savory Summer Salmon And Refreshing Relish Recipes

SEARED SALMON WITH STRAWBERRY BASIL RELISH

Seared Salmon with Strawberry Basil Relish image

Salmon and basil take a sweet new approach when topped off with a relish of strawberries, honey and pepper. -Stacy Mullens, Gresham, Oregon

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 salmon fillets (4 ounces each)
1 tablespoon butter, melted
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
RELISH:
1-1/4 cups finely chopped fresh strawberries
1 tablespoon minced fresh basil
1 tablespoon honey
Dash freshly ground pepper

Steps:

Brush fillets with melted butter; sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add fillets, skin side up, in batches if necessary; cook 2-3 minutes on each side or until fish just begins to flake easily with a fork., In a small bowl, toss strawberries with basil, honey and pepper. Serve salmon with relish.

Nutrition Facts : Calories 215 calories, Fat 12g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 169mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges

SAVORY SUMMER SALMON AND REFRESHING RELISH RECIPE

Savory Summer Salmon and Refreshing Relish Recipe image

Make and share this Savory Summer Salmon and Refreshing Relish Recipe recipe from Food.com.

Provided by sofie-a-toast

Categories Vegetable

Time 55m

Yield 4 salmon fillets, 4 serving(s)

Number Of Ingredients 18

Ingredients

1 medium-ripe tomatoes, seeded and diced
1 whole green onion, trimmed and thinly sliced on the bias
1/2 small yellow bell pepper, stemmed, seeded and diced
1/4 English cucumber, seeded and diced
1 teaspoon minced fresh cilantro
1 1/2 teaspoons freshly squeezed orange juice (about 1/2 orange)
1 1/2 teaspoons red wine vinegar
1 1/2 teaspoons extra-virgin olive oil
salt & freshly ground black pepper, to taste
granulated sugar, to taste
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons chili powder (to taste)
1 1/2 teaspoons kosher salt (to taste) or 1 1/2 teaspoons sea salt (to taste)
1/2 teaspoon garlic powder
4 (6 ounce) center-cut salmon fillets (skin on)
2 teaspoons canola oil

Steps:

For relish:.
Combine the tomatoes, green onions, bell pepper, cucumber, cilantro, orange juice, vinegar and oil and stir. Season to taste with salt, pepper and sugar. Refrigerate until needed.
For salmon:.
In a small bowl, combine the brown sugar, pepper, paprika, chile powder, salt and garlic powder.
Coat the tops (flesh side) of the salmon fillets evenly with the spice mixture. Refrigerate the salmon for at least 30 minutes and up to 4 hours.
Preheat the oven to 450°F Heat a large, ovenproof sauté pan over medium-high heat. Add the canola oil and heat through.
Place the salmon, skin-side down, in the sauté pan. Cook until the skin is crisp, approximately 2 to 3 minutes.
Transfer the pan to the oven and cook until desired, about 5 to 6 minutes for medium, about 6 to 8 minutes for medium well.
Spoon relish over each fillet and serve immediately.