Ingredients
4 – 4 oz fillets of fresh fleshed salmon
1 1/2 cups assorted heirloom tomatoes cut into 1″ pieces
1 cup assorted baby squash cut into 1″ pieces
3 Tbsp fresh coarsely chopped flat leaf parsley
1 small shallot thinly sliced
2 Tbsp Neapolitan Herb Balsamic
2 + 1 Tbsp Mild or Medium UP Extra Virgin Olive Oil
sea salt and fresh ground pepper to taste
Directions
Place a heavy sautè or grill pan over medium heat.
Add 1 Tbsp of Extra Virgin Olive Oil to the hot pan along with the sliced shallot and squash.
Sautè for two minutes until the squash is just slightly caramelized on the edges but still nicely firm to the bite. Remove to a bowl and add the tomatoes, Neapolitan Herb Balsamic, an additional Tbsp of Extra Virgin Olive Oil, and the chopped parsley – set aside.
Rub the fillets with 1 Tbsp of Extra Virgin Olive Oil and season evenly with salt and pepper. To the same pan, add the fillets and sear until just cooked through.
Place a warm fillet on a plate and ladle a scoop of the tomato-squash salad along with any juices over the fillet and serve. Each fillet can also be placed over pasta, rice, risotto, quinoa, kamut or bulgur and then topped with the warm tomato-squash salad.
Serves 4