Slow Seared Salmon With Green Tomato Relish

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!!!!!