Description
Pan-Seared Salmon with Red Seedless Grapes and sautéed veggies.
Ingredients
- ½ cups Chopped Red Onion
- ½ cups Red Grape Tomatoes
- ½ cups Scallons
- ½ cups Red Seeldless Grapes
- ½ cups Chopped Mushrooms
- ½ cups Chopped Red Pepper
- ½ cups Chopped Green Peper
- ½ cups Chopped Yellow Pepper
- 4 Tablespoons Olive Oli, Divided, Plus 1/2 Teaspoon To Drizzle On Salmon
- ½ pounds Salmon
Preparation
Chop vegetables, grapes, mushrooms and peppers.
Pour 1/2 teaspoon of olive oil on salmon then season salmon to taste. Pour 2 tablespoons of olive oil in each of 2 sauce pans and heat both pans together on low-medium heat.
Place salmon in one pan, skin-side down, and veggies in the other and start timing. Salmon should cook for 2 minutes on each side then remove salmon from its pan and set aside while sautéed veggies continue to cook for another 2–3 minutes. While salmon is resting, skin-side up, you can remove skin if desired.
Place the salmon in the same pan as the veggies and cover sauce pan for another 4 minutes, or a maximum 6 minutes.
