Cilantro Salmon

2 from 4 ratings

Salmon is a great go-to fish — it's easy to cook, easy to split into portions, and extremely versatile when it comes to cooking methods. When it comes to the flavor profile of salmon, this is a fish that can stand up to big bold sauces — especially ones laced with herbs and citrus. This recipe lets the natural flavor of the salmon shine through, with the fish simply pan-roasted and topped with a bright, fresh cilantro sauce. Click here to see The New and Improved Farm-Raised Salmon story.

Servings

servings

Ingredients

1 teaspoon olive oil
two 6-ounce salmon fillets, skin on
coarse salt and black pepper, to taste
1 cup fresh cilantro, rinsed
1 medium-sized shallot, roughly chopped
\ zest and juice of 1 meyer lemon
1 teaspoon rice wine vinegar
1 tablespoon extra-virgin olive oil

Directions

Heat a frying pan over medium-high heat for 5 minutes with a teaspoon of olive oil. Meanwhile, season the fleshy side of the salmon with salt and pepper and then add it to the pan, skin side down. Cook the salmon for 4 minutes on the first side, then flip the fillets and cook for 3 minutes on the other side. Transfer the fish to a plate and let it rest for a minute or two.
To make the sauce, add the cilantro, shallot, lemon, and vinegar to the bowl of a food processor and pulse 15 times, or until everything is combined fully. Turn the food processor back on and slowly add the olive oil in a steady stream through the feeding tube until the mixture comes together in a smooth paste.
Top the salmon fillets with the cilantro sauce and serve immediately.