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Pan Seared Salmon with Plum Sauce (fish)

Contributed by Eileen Goltz.

2 8-ounce salmon filets
salt and pepper
oil

Plum Salsa
1 pound plums, diced
1/2 red onion, diced
1 jalapeno, de-seeded and diced
1/2 bunch cilantro, chopped
1 lime, juiced
1 teaspoon kosher salt

Instructions:

Plum Salsa:
Place oil in oven-proof saut’e pan over medium heat. Season filets on both sides with salt and pepper. Sear fish for 3-5 minutes then flip over. Place pan in a 350-degree oven and cook for 7 minutes.

Plum Salsa:
Place all diced/chopped ingredients into a bowl. Add lime juice and kosher salt and mix well. Taste for seasoning and heat. (If you like your salsa mild, start with just half of the jalapeno pepper.) Make salsa 15 minutes before serving over the salmon. 

Special InstructionsFresh Herbs and Insect Infestation:

Fresh cilantro and other herbs, including basil, dill, mint, oregano, parsley, rosemary and thyme, are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Recommendation:
In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found, proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used.

Inspection:
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.




>Notes: Recipe by Jeremy McLachlan, Chef at the Columbia. Fresh Cilantro tends to be infested with aphids, thrips and other insects. Please check "Special Instructions" below for instructions on insect inspection.