Seared Salmon with Shallots and Grapes
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Seared Salmon with Shallots and Grapes
  1. Place a large non-stick pan over medium heat.
  2. Season salmon with salt and pepper and drizzle each fillet with a little olive oil.
  3. Once pan is hot, place salmon skin side up, flesh side down and allow to cook for 5 to 7 minutes or until salmon is just slightly browned.
  4. Flip and allow to finish cooking skin side down until salmon reaches desired doneness. Remove salmon to a serving plate, using same pan add butter, shallots, grapes and pepperoncini.
  5. Add veggie stock and allow to cook until sauce reduces slightly.
  6. Season to taste and ladle sauce over each filet while still hot. Serve immediately.
  7. Chef's Note: Instead of using pepperoncini, I like to use shishito peppers when available and add to onion and grape mixture, sauté until peppers are soft.
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