Seared Salmon with Pumpkin Cole Slaw
Share
Seared Salmon with Pumpkin Cole Slaw
Category
Seafood
Ingredients
- Fustini's Medium SELECT olive oil
- 4 6-ounce Atlantic Salmon fillets, skinless and boneless
- salt and pepper
- 2 tablespoon Fustini's Peach Bourbon jam
- 1-2 tablespoons of water
- 1 tablespoon Fustini's Vinoso vinegar
- salt and pepper
- 1/4 cup apple cider
- 2 tablespoons Fustini's Apple Cider Vinegar
- 2 tablespoons Fustini's Ginger & Honey balsamic
- 1/4 cup apple butter
- 1 pound sugar pumpkin, peeled, seeded, julienne
- 2 apples, peeled, julienne
- 2 tablespoons pickled ginger, julienne
- salt and pepper
Ingredients
Pumpkin Ginger Slaw
Directions
- Place skillet over medium-high heat and add olive oil. Just before the oil smokes, season the salmon and carefully add it to the hot pan. Cook salmon fillet without disturbing for several minutes to allow a hard sear to form. Carefully move the fillet slightly and continue to sear for another couple of minutes. Turn the fish over and cook for another minute. To serve: Place a dollop of strained slaw on the bottom of each serving plate. Place a fish on top and garnish with Peach jam.
- Mix all together in a large bowl and let sit for 30 minutes. Strain before using it.