Citrus and Herb Seared Salmon
Ingredients:
2 Salmon filets, about 4 oz. each
2 Bunches of baby bok choy
2-3 Tbs Homemade herb butter (chopped herbs blended into butter)
2 Clementines, each one cut into 6 pieces, keeping rind on.
¼ C Toasted walnuts
Fresh herbs to top (dill, parsley, thyme, rosemary, etc,)
Teeny Tiny Spice blend of choice to coat
S&P to taste
Suggested Teeny Tiny Spice blends: Yucatean Recado Rojo, Ethiopian Berberé, Shepherd Herb Mix, Ras el Hanout
Instructions:
Take a small skillet, add a bit of butter and melt over medium heat. Add the walnuts and while continuously stirring, cook until they just turn brown. Be careful not to burn them. Remove from heat and set aside.
Melt 1 Tbs butter in a medium sized sauté pan over medium heat.
Coat the flesh side of each salmon filet with spice. Add a pinch of salt and a few twists of fresh ground pepper.
Put the filets in the pan, skin side down and let cook for about 4 minutes, then flip to cook another 4 minutes.
While the salmon is cooking, melt the other 1 Tbs of butter in a large sauté pan and lay the baby bok choy leaves in a single layer in the pan. Sprinkle on some salt and pepper. Cook for a minute or 2 on one side and turn each one over. You want to cook just enough to wilt the leaves while still maintaining their bright green color.
When salmon and bok choy are done, remove from heat and assemble your plate: Lay the bok choy leaves on each plate and top with a piece of salmon; sprinkle the herbs and walnuts overtop and scatter the clementine pieces throughout.
Top the salmon with another dollop of herb butter and adjust the seasoning as desired.