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Pan-Seared Salmon with Black-Eyed Pea Relish

Posted by Peggy on September 16, 2012

Pan-Seared Salmon with Black-Eyed Pea Relish
Recipe: Pan-Seared Salmon with Black-Eyed Pea Relish


  • 1 lemon, half of which is sliced
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon minced garlic
  • 2 cups of cooked, drained black eyed peas*
  • 1 small tomato, seeded and diced
  • 2 pieces fried bacon, chopped (optional)
  • 1 scallion, finely chopped
  • 2 tablespoons finely chopped Italian parsley, plus extra sprigs for garnish
  • 1 piece (1 pound) center cut salmon fillet, cut into 3-4 pieces
  • 2 teaspoons high smoke oil, such as grape seed or peanut oil


  1. To make a relish, whisk together juice from half lemon, olive oil and garlic. Stir in peas, tomato, bacon, scallion and parsley. Reserve.
  2. Season salmon with kosher salt and freshly ground pepper. Heat oil over high heat. Sear the salmon flesh side down, three to four minutes until it develops a golden brown crust; do not jiggle pan, if you do, a crust won’t form.
  3. With a spatula, flip salmon and add the lemon slices to pan. (See notes above for judging how long to finish cooking.) Remove lemon slices when browned on both sides.
  4. Place salmon pieces on individual platters, top with lemon slices and serve with black-eyed pea relish.

Fresh black-eyed peas only take a few minutes to sauté. Follow package directions for cooking with frozen or dried peas.

Number of servings (yield): 3-4 servings

Time: 40 minutes

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