Pan Seared Salmon with Pickled Onions (beet powder, Hawaiian cabernet and Black Lava Flake finishing salt)

Recipes | October 23, 2016 | By


Recipe by Angela D. Kudlets

6-ounce salmon
1-ounce quick pickled onions
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon ground white pepper
Sprinkle Hawaiian Cabernet finishing salt
Sprinkle Black Lava Flake Salt
Dash beet powder

In a large sauté pan, on high heat, add 1 1/2 teaspoons extra-virgin olive oil and, once at smoking point, add salmon gently, skin side down. Reduce heat to medium and sear until the skin forms a nice crust. Gently turn salmon over and cook until your preferred temperature.

Remove from heat and immediately and serve on a plate with the beet powder and finishing salts. Top with pickled onions.

Pairs great with risotto, rice or garlic broccoli.

Product Recommendation: You can purchase the Black Lava flake salt from


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