SALMON PAN ROAST WITH GARLIC SHAVINGS AND BASIL ON FRESH GREENS
GREENS
- One 5-ounce bag (or 4 handfuls) fresh spring greens or mesclun mix
- ¼ pound (or a handful) fresh sugar snap peas, coarse chopped
- 12 fresh basil leaves, torn into large pieces
- 4 small wild salmon steaks, cut 1 inch thick (or fillets), or other firm-fleshed fish
- Good-tasting extra-virgin olive oil
- ¼ teaspoon salt
- â…› teaspoon fresh-ground black pepper
- 3 large garlic cloves, sliced paper-thin
- 12 fresh basil leaves, torn into large pieces
- â…” cup dry white wine
- Lemon wedges
Instructions:
Good old salmon in a white wine sauce gets a major makeover when shaved garlic and torn fresh basil go into the pan.
- Divide the greens among four dinner plates. Scatter the sugar snap peas and the 12 torn basil leaves over them.
- Rinse the salmon and pat it dry. Examine the fish for any tiny bones and remove them.
- Lightly film a slant-sided 12-inch skillet with the oil, and heat it over medium-high heat. Season the salmon steaks on both sides with the salt and pepper. Slip them into the skillet, and sear for 1 minute. Turn the fish with a metal spatula, taking care not to break it, and sear for 1 minute on the other side.
- Sprinkle the garlic and the basil leaves around the fish. Turn the heat to medium low, cover the skillet, and cook for 6 to 7 minutes, turning the steaks midway through cooking, or until the salmon is just firm when pressed. The flesh should be barely opaque near the center.
- Remove the fish from the skillet and keep it warm. Add the wine to the skillet, turn the heat to high, and stir, scraping up any brown bits from the bottom. Simmer until the pan juices are sizzling and syrupy.
- Drizzle the hot sauce over the greens and top them with the salmon. At the table, squeeze the lemon over the fish and greens.