Seared Salmon

Peggy Lampman | Contributor

I'm reviewing old recipes, searching for just the right one that will balance the rich foods I've been savoring this holiday season. Red Sockeye Salmon Fillets are $8.99 a pound at Hiller’s — Omega-rich salmon paired with rapini sounds delicious for a weekend dinner.

This recipe calls for two bunches of rapini, which sounds excessive. However, like most leafy greens, it wilts while cooking to amply serve four.

Preheat your oven to 200 degrees and sauté the salmon first, undercooking slightly; your salmon will continue to cook in the oven. Tent the cooked salmon with foil and place in the warm oven. Then cook your rapini. When rapini is tender to your taste, serve with the warm salmon.

Yield: 4 servings

Cost: Approx. $25 (depending on cost of salmon)
Time: 20 minutes

Ingredients

2 tablespoons extra virgin olive oil, divided 

1 heaping tablespoon minced garlic
2 bunches rapini, tough ends trimmed, washed and spun dry (14-16 cups packed)

2 pounds center-cut salmon, cut into 4 portions

1 tablespoon lemon zest plus 2 tablespoons freshly squeezed lemon juice

Red pepper flakes
1 tablespoon snipped chives, optional


Directions

1. Heat 1 tablespoon oil in large sauté pan over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add rapini to pan, lightly season with kosher salt and sauté until just wilted and easily fits into pan, 3-5 minutes. (Note: Stir often and insure garlic and rapini on bottom of pan do not burn. Tongs work well for lifting rapini.)

2. Add 1/4 cup water and simmer, partially covered, until the greens are tender and the water is evaporated, about 3 minutes. Let simmer until greens are cooked to desired tenderness, adding additional water if necessary. Season greens with lemon juice and red pepper flakes to taste.

3. As rapini sautés, in another large, non-stick sauté pan, add remaining tablespoon olive oil and heat to medium high. Oil should be hot but not smoking. Add salmon and sear 2-3 minutes per side. 

4. Serve salmon fillets over rapini, garnishing with lemon zest and chives, if using.