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

Related recipes