Pan-seared Salmon with Jicama Relish
Working for CFT (and taped at Zale-Lipshy Hospital’s kitchens), Chef Gielisse finds ways to make food both healthful and tempting. This dish is a poster-child for his style, colorful, delicious, and simple. Prepare the jicama relish a day ahead to allow it to marinate and infuse with flavor. The salmon is quickly seared, then finished in the oven. Fresh orange segments, tortilla matchsticks, and arugula add the finishing touch.
- Jicama Relish
- Juice of 3 oranges
- Juice of 1/2 lemon
- Rice Wine Vinegar - 1/3 cup
- Virgin olive oil - 2 tablespoons
- Cilantro - 5 sprigs, chopped
- Chives - 12, chopped
- Serrano pepper - 1/2, seeded, deribbed, and minced
- Jicama - cleaned and diced
- Tomatillos - 1/2 pound, cleaned and diced
- Granny Smith apple - 1/2, diced
- Yellow Pepper - 1/2, seeded, deribbed, and diced
- Red Pepper - 1/2, seeded, deribbed, and diced
- Salt and freshly cracked white pepper to taste
- Salmon steaks - eigh,t 4-ounce, boneless and skinless
- Olive Oil - 1 tablespoon
- Basil leaves - 4, stemmed and cut in chiffonade
- Chives - 8, minced
- Salt and freshly ground black pepper to taste
- Oranges - 4, peeled and separated into segments
- Tortillas - 2, baked and cut into matchsticks
- Arugula - 1 bunch, cut in chiffonade
To make the relish: Combine the citrus juices, vinegar, oil, and herbs in a large non-aluminum bowl. Add all other ingredients and gently toss to mix. Season with salt and pepper to taste. Cover with plastic wrap and chill in the refrigerator. The relish is best if made the day before.
To prepare the salmon: Preheat the oven to 350 F. Rub the salmon steaks with the olive oil and sprinkle with chives, basil, salt, and pepper and let stand for 10 minutes. Spray an ovenproof nonstick skillet with vegetable oil spray and wipe out. Spray again lightly and put over medium-high heat until hot. Sear the salmon steaks on one side for 1-1/2 minutes, then turn and sear on the other side for 1 minute; the salmon steaks should just be golden on each side. Do not crowd the pan; cook in batches instead. Place in the oven and cook until firm and cooked through the center, 2 - 3 minutes.
To serve: Mound relish on each plate. Arrange orange segments over the relish. Place the salmon on top and top with a few pieces of matchstick tortilla. Sprinkle arugula over the salmon and tortilla strips. Drizzle spoonfuls of dressing from the relish bowl over the dishes.