PAN SEARED SALMON with BLUEBERRY RELISH & SUMMER FRUIT SALAD

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Created by Diana Ngo - @DiningWithDiana

Serves 4

For the Blueberry Relish

• 1/2 tsp sugar

• 1/4 tsp fine sea salt

• 1/2 c white balsamic vinegar

• 1 c blueberries, halved

• 1/4 c shallot (1 small), thinly sliced

For the Summer Fruit Salad

• 1 tablespoon EVOO

• 2 tablespoon blueberry relish liquid

• 1 peach, cut into 8 wedges

• 1 plum, cut into 8s

• 1 pluot, cut into 8s

• 2 small heirloom tomatoes, cut into 6

• 1/2 cup cherries, pitted & halved

• 1/2 cup grape tomatoes, halved

• Basil leaves

• Mint leaves

• Cilantro

• Vietnamese perilla (Tía Tô)

For the Salmon

• 4 - 5 oz Kvarøy Arctic Atlantic salmon

• 1 tablespoon avocado oil

• Kosher salt

• Black pepper

DIRECTIONS

For the Blueberry Relish
Dissolve sugar and salt into balsamic vinegar. Add blueberries and shallots to a glass jar. Pour vinegar liquid over top. Gently stir. Refrigerate for one hour. Drain pickling liquid before serving and reserve for salad dressing.

For the Summer Fruit Salad
Mix dressing ingredients together. Add fruits to a large bowl. Season with fine sea salt and pepper. Add dressing. Gently toss to coat fruits. Garnish with herbs.

For the Salmon
Pour avocado oil into a cast iron skillet over medium high heat. Season salmon with salt and pepper. Sear each side for three minutes until golden brown.