Pan Roasted Salmon with Cherry Relish
- 3/4 lb local cherries, pitted
- 1 Tbsp fresh basil, thin cut
- 2 shallots, sliced thin
- 1 Tbsp kosher salt
- 1/2 tsp ground pepper
- 2 Tbsp sherry vinegar
- 4 Tbsp olive oil
- 6 6 oz wild salmon portions, preferably block cut from the center of the fish
- 3 oz olive oil
- 2 Tbsp kosher salt
- 1 tsp ground pepper
Mix all ingredients for the cherry relish and chill. Preheat oven to 450°.
Oil and season salmon on all sides. Heat large sauté pan with 2 Tbsp of oil to the point that the oil begins to smoke. Carefully place pieces of salmon into pan one at a time. Once all the pieces are in the pan allow the pan to get hot again, turning each piece of salmon. Place pan into hot oven for 5–8 minutes. Remove from oven, letting fish rest for 5–10 minutes.