Seared Salmon with Shallot and Green Onion Relish
For 1 person
1/2 lb. wild salmon fillet or steak
about 2 to 3 smallish-medium shallots cut lengthwise
about 6 green onions chopped
1 clove garlic finely chopped
1 teaspoon dijon mustard
2 Table spoons chopped, drained capers
30 ml olive oil, plus some for cooking
1/2 lemon juice
salt + pepper
In a pan over medium-LOW heat, saute the shallots for about 7 minutes, add the green onions half way through and the garlic near the end, stirring enough to prevent burning. Spoon into a glass bowl. Add the mustard, capers and lemon juice. Finally, blend in the olive oil.
Taste, possibly add salt along with a few grinds of the pepper mill.
Meanwhile, pat salmon fillet dry and salt lightly. Heat a pan to medium-high. When hot, coat with a thin film of oil. When oil is hot, place salmon in pan and cook, undisturbed, for 3 minutes. (Reduce to 2 minutes if fillet is thin). Flip once, and cook for another 2-3 minutes, depending on desired degree of doneness and the size of the fillet.
Spoon relish over salmon, garnish with green onion and lemon zest, and serve with a couple of garlic toasts.