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Sonoma Modern American
From Executive Chef Tim Groody
Slow Seared Salmon
With quick green tomato relish
Serves 4
4 6oz pieces salmon
3 T olive oil
1 medium sized green tomato fine diced
3 T minced shallots
1 tsp chopped garlic
1 jalapeno minced
1 T chiffonade parsley
1 tsp chopped rosemary
2 T vegetable stock
1 T extra virgin olive oil
Heat a pan over medium heat. Season salmon with salt and pepper. Cook salmon on top side for 3 minutes until golden brown. Turn over and cook till desired temperature. Remove from pan onto plates. Add shallots, garlic and jalapeno. Cook 30 seconds. Add tomato and herbs. Cook 30 seconds. Add stock, bring to a boil and add extra virgin. Cook for 30 seconds. Season with salt and pepper. Spoon over the salmon. Enjoy!!!!!
