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| 4 | fresh California King Salmon fillets© (six-oz.) |
Rinse the salmon fillets and set them aside. Combine the crushed peppercorns and the coriander seeds in a shallow pan and mix well. Press the top of each fillet into the mixture. In a heavy frypan, heat sunflower oil until very hot. Place the fillets, pepper-side down in the oil. Saut‚ until the salmon and the peppers are nicely browned. Turn fillets and finish cooking, if necessary. Serve immediately with the Summer Fruit Salsa. Makes 4 servings.
Combine vinegars, water, and sugars in a saucepan and bring to a boil, stirring until the sugar is dissolved. Add the red onions and return to a boil. Remove the saucepan from the heat and let stand for about 10 minutes. Drain the onions, retaining the brine and allow to cool. In a small bowl, mix pickled onions, fruit, green onions, and the tomato together lightly with 1-1/2 tablespoons of the brine. Sprinkle with the red pepper flakes and the salt and pepper to taste. Refrigerate before using.