PAN-SEARED SALMON WITH JULIENNED NECTARINES
Makes 4 servings
Each serving equals one 5 A Day serving
• 8 attractive lettuce leaves such as red leaf or green leaf
• 4 nectarines, pitted and julienne
• 2 Tbsp lime juice, about 3 limes
• 2 Tbsp minced chives
• 4 salmon fillets, each about ½-inch thick
• 1 tsp freshly-ground black pepper
• 2 Tbsp butter
• 1/4 to 1/3 cup dry white wine such as Chardonnay or Sauvignon Blanc
Divide the lettuce leaves evenly among four dinner plates and arrange them along the edge. Add the nectarines and avocados and drizzle with the lime juice. Sprinkle with the chives.
Season the fillets with the salt and the pepper. In a large frying pan, heat the butter over medium-high heat. When it foams, add the fillets and cook about 3 minutes. Turn and cook about 30 seconds, then add the wine, scraping up any bits clinging to the pan. Reduce the heat to low, cover and cook another 2 minutes, or until the salmon is just cooked through and flakes when pierced with a fork.
Place a fillet on each plate, alongside the nectarines. Drizzle with any pan juices. Serve this with rice, if desired, accompanied by lime halves for squeezing.
Nutritional Analysis: Calories 482, Protein 66g, Fat 15g, Calories From Fat 28%, Cholesterol 175mg, Carbohydrates 18g, Fiber 3g, Sodium 251mg.
Source: California Tree Fruit Agreement