¾ lb salmon fillet
Sōté seasoning or seasoning of your choice
1 tablespoon olive oil
¼ cup mayonnaise
¼ cup sour cream
1 roasted Hatch pepper (spicy or not), skin removed, stemmed and seeded
1 tablespoon fresh lime juice
¼ cup lightly packed cilantro leaves
1 peeled and chopped Roma tomato
For jicama slaw:
½ lb jicama, peeled and julienned (use the mandoline for this if you have one)
1 mango, peeled, sliced thin and then longwise into thin strips
8 radishes, sliced thinly (here again, the mandoline comes in handy)
1/3 cup red onion, sliced thin
¼ cup cilantro, chopped
4 tablespoons fresh orange juice
4 tablespoons fresh lime juice
1 teaspoon sesame oil
Salt and pepper to taste
- Pat salmon dry with a paper towel to remove any moisture. Rub a little Sōté seasoning on the salmon, remembering that the Sōté is mostly salt.
- Pour olive oil into an oven-proof pan or cast iron skillet. Heat pan over medium heat until the oil is very hot. Carefully add the salmon, skin side down. Cover with a splatter shield if necessary to prevent oil from splashing everywhere. Sauté salmon until the edges begin to turn color, about 5 – 6 minutes. Meanwhile, preheat the broiler. Remove pan with salmon from heat and place under broiler for 2 minutes to sear the top. Remove pan from oven using an oven mitt. Serve with Hatch pepper green sauce and Jicama mango slaw.
- Place all ingredients in a small blender and blend until smooth. Refrigerate until ready to serve.
- Combine all ingredients in a medium bowl. Chill until ready to serve. Serve using tongs to drain slaw from the juices.