Pan-Seared Herb Crusted Salmon Recipe

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    NEWSLETTERS

    Chef Daniel Thomas -- regional executive chef for the American Diabetes Association -- shares a cooking demo for a tasty, beautiful salmon dish. (Published Friday, Aug 22, 2014)

    Beautiful and tasty food can be healthy, too.

    Chef Daniel Thomas, the regional executive chef for the American Diabetes Association, stopped by News4 Midday to share one of his recipes.

    - Pan-seared Herb Crusted Salmon
    - Sauteed broccolini with garlic and white cooking wine
    - Marinated grape tomato and strawberry salad with a 25-year-old balsamic glaze

    Ingredients:

    • 4oz. piece of salmon
    • 4 sprigs of broccolini
    • 4 strawberries cut in half
    • 5 grape tomatoes cut in half
    • 1 clove of garlic - minced
    • 1 teaspoon of rose vinegar
    • 1 teaspoon of white balsamic vinegar
    • 1 pinch of garlic powder
    • 1 pinch of paprika
    • 1 pinch of parsley flakes
    • 1 pinch of chili powder
    • 1 pinch of kosher salt
    • 1 pinch of cracked black pepper
    • 1 pinch of dry thyme
    • 1/2 tablespoon of extra virgin olive oil
    • 2 sprigs of chives

    Method:
    In a preheated skillet, add 1 teaspoon of extra virgin olive oil. Take all of the spices and sprinkle them onto the salmon. Add the broccolini to the skillet and add a pinch of salt and pepper. Add the salmon to the same skillet. Let cook face-down for 3 minutes.

    Add the garlic; then add the white wine. Turn the salmon over and let cook for 3 more minutes and take out of skillet. Mix the strawberries, tomatoes, rose vinegar, white balsamic vinegar, honey and 2 pinches of parsley flakes. Mix together, chill and serve.

    Plate and drizzle balsamic glaze over entire plate.