Pan Seared Salmon with Julienned Nectarines and Avocados
Contributed by: News Canada
California Tree Fruit Dinner (NC) - French
tastes have been influenced by their tropical colonies, and the use of lime with fish and fruits is an
example. In this French adaptation, sweet, juicy, slightly firm nectarines blend deliciously with the
mellow avocado. Serve this with rice, if desired, accompanied by lime halves for squeezing.
- 4 to 8 attractive lettuce leaves such as red leaf or green leaf
- 4 nectarines, pitted and julienned
- 2 avocados, peeled, pitted and cut into thin slices
- 2 tablespoons lime juice, about 3 limes
- 2 tablespoon minced chives
- 4 salmon fillets, each about 1/2 inch thick
- 1 teaspoon salt
- 1 teaspoon freshly-ground black pepper
- 4 tablespoons butter
- 1/4 to 1/3 cup dry white wine such as Chardonnay or Sauvignon Blanc
Divide the lettuce leaves evenly among 4 dinner plates and arrange them along the edge. Add the
nectarines and the avocados and drizzle with the lime juice. Sprinkle with the chives.
Season the fillets with the salt and pepper. In a large frying pan, heat the butter over
medium-high heat. When it foams, add the fillets and cook about 3 minutes. Turn and cook about
30 seconds, then add the wine, scraping up any bits clinging to the pan. Reduce the heat to low,
cover and cook another 2 minutes, or until the salmon is just cooked through and flakes when
pierced with a fork.
Place a fillet on each plate, alongside the avocados and nectarines. Drizzle with any pan