Salmon (Pan Roasted)
With Kalamata Olive and Pequillo Pepper Relish
8 oz. Farmed raised salmon filet
Taste Sea Salt
Taste Cracked Black Pepper
1 Shallot, thinly sliced
2 Pequillo Peppers, thinly sliced
1 oz. Pitted Kalamata Olives, chopped
1 sprig Chopped Oregano, chopped
1 sprig Chopped Parsley, chopped
1 Lemon, Zested & Juiced
1 oz. Raineri Olive Oil
Cut salmon into 3 equal size pieces. Season with sea salt and cracked black pepper. Place in hot pan that has been lightly coated with olive oil. Flip when golden brown. In a medium bowl, mix peppers, olives, herbs, lemon zest and olive oil. Remove salmon from pan after it is golden brown on both sides. Spoon relish over the salmon and serve immediately.
Serves 1
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