Pan-Seared Salmon with Julienned Nectarines and Artichokes
- 8 attractive lettuce leaves such as red leaf or green leaf
- 4 nectarines, pitted and julienne
- 2 avocados, sliced, pitted, and cut into thin slices
- 2 tablespoon lime juice, about 3 limes
- 2 tablespoon minced chives
- 4 salmon fillets, each about 1/2-inch thick
- 1 teaspoon freshly-ground black pepper
- 2 tablespoon butter
- 1/4 to 1/3 cup dry white wine such as Chardonnay or Sauvignon Blanc
1. Divide the lettuce leaves evenly among four dinner plates and arrange them along the edge. Add the nectarines and avocados and drizzle with the lime juice. Sprinkle with the chives.
2. Season the fillets with the salt and the pepper.
3. 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.
4. 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.
5. Place a fillet on each plate, alongside the nectarines. Drizzle with any pan juices. Serve this with rice, if desired, accompanied by lime halves for squeezing.
Per serving: Calories 482, Protein 66 g, Fat 15 g, Cholesterol 175 mg, Carbohydrates 18 g, Fiber 3 g, Sodium 251 mg. Calories From Fat 28%.
SOURCE: California Tree Fruit Agreement.
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