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Pan Seared Salmon

Updated: Monday, February 17 2014, 04:21 PM EST
Servings: 4

4 – 4.5 ounce Salmon Fillets
4 ounces Extra Virgin Olive Oil
1 Tablespoon Lemon Juice, fresh
1 Tablespoon Lemon Zest
1 teaspoon Dill, fresh, chopped
1 teaspoon Sea Salt
½ teaspoon Black Pepper, freshly ground
1 pkg. (4 heads) Private Selection Artisan Lettuce
1 pkg. Yellow Cherry Tomatoes
1 each English Cucumber, sliced thin
1 each Red Bell Pepper, julienne strips
8 slices Lemon, fresh
12 sprigs Dill, fresh
4 Tablespoon White Balsamic Glaze

Place fillets in a storage bag with 2 ounces olive oil, lemon juice & zest, dill, salt & pepper. Allow fillets to marinate for 30 minutes under refrigeration.

In a heavy skillet on medium to high heat, add 2 ounces olive oil. Then sear the salmon fillets skin side up for 4-5 minutes flip and finish cooking for an additional 4-5 minutes or until the salmon is done about 145 degrees or until the flesh starts to flake apart from each other.

Thinly slice cucumber. Cut the Red Pepper in half, remove the seeds, and slice into julienne strips.

Meanwhile arrange the lettuce on a serving platter. Then add the cucumber, red bell pepper and tomatoes.Pan Seared Salmon

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LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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