Pan Seared Salmon with Pickled Onions (beet powder, Hawaiian cabernet and Black Lava Flake finishing salt)
Recipe by Angela D. Kudlets
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 www.worldspicemerchants.com.