For a new twist on salmon, try this recipe with its flavorful punch. Be sure to use fresh salmon, then enjoy! Serves 4.

Quick Pickled Tomatoes
1 cup cherry tomatoes
½ cup white balsamic vinegar
¼ cup water
½ shallot, minced
1 tablespoon sugar, optional
Pinch of salt
Fresh cracked pepper

Bring to a boil and cool. Add cherry tomatoes cut in halves and let sit for one hour in refrigerator.

Herbed Rice
3 tablespoons olive oil
1 shallot, minced
1 clove garlic, minced1 teaspoon fresh thyme, chopped
1½ cups rice
3 cups chicken stock
Salt and pepper to taste 

In a medium sauce pan, saute shallots and garlic in olive oil. Add rice and cook over medium heat for 2 minutes stirring constantly. Add stock, stir, bring to a boil and cover. Reduce heat and cook for about 20 minutes. Once done fluff with about half of a bag of baby spinach, just to wilt. While the rice is cooking, make the salsa verde.

Salsa Verde
⅓ cup extra virgin olive oil
1 anchovy, minced
1 clove garlic, minced
½ shallot, finely chopped
¼ bunch fresh Italian parsley leaves, finely chopped
¼ bunch chives, finely chopped
2 teaspoons capers, about 20 finely chopped
2 cornichons, finely chopped
Zest of 1 lemon
Juice of half a lemon
Fresh cracked black pepper to taste
A pinch of salt if desired

Salmon

4 6-ounce fresh salmon filets, about one-inch thick (skin on or off depending on preference), patted dry with a paper towel

In a large saute pan over medium-high heat, add 3 tablespoons of olive oil. Season the salmon filets with salt and pepper and sear presentation side for 2 to 3 minutes, checking to see if they are searing evenly. Once golden brown and crisp, flip with a spatula and add 2 to 3 tablespoons of butter, a few sprigs of thyme, and a smashed garlic clove. Baste on lower heat for 1 to 2 minutes. At this point it’s medium rare to medium. If you prefer more well done, let it sit for a few more minutes, but it cooks very quickly.