Pan Seared Salmon With Zucchini Relish

It's been an eventful week.  Of course, my birthday, work, and school kept me busy as a bee.  Nonetheless, I'm ready for the weekend. 

I'm majorly excited because, just like last year, we're going to be taking our own Christmas card pictures again.  I know what you're thinking, it's not even Halloween and I'm already thinking about Christmas cards!  But I've got a great theme this year and the weather is just right for taking the pictures!  So what is my fabulous idea you ask?  Well... perusing in Target the other day, we found some cheap "ugly" dog sweaters!  And so we bought them, of course!  Well... I bought them, Andy just went along with it.  So me and Andy are going to find some "ugly" Christmas sweaters and take some shots with us and the dogs!  Genius, huh?  Maybe not as cool to you, but trust me... when you see the finished product in a month or two, you'll be impressed.  Or at least laugh at us for being so dorky!

What about you guys?  Do you ever make your own Christmas cards?  What crazy themes do you all come up with?

Anyway, I figured to end the week, I'd do a really elegant salmon dish that I prepared last Sunday.  Enjoy the weekend guys!

Ingredients:

Adapted from Bon Appetit's recipe

For Relish:


1 zucchini, peeled and diced
3/4 cup crumbled feta cheese
1/2 red onion, chopped
1 tablespoon dried parsley
6 tablespoons olive oil
juice from 1 lemon
zest from 1 lemon
salt and pepper, to taste

For Salmon:

2 6 oz. salmon fillets, skin on
1 tablespoon olive oil
salt and pepper, to taste

To put together relish, in a medium bowl, combine the zucchini, feta, onion, parsley, olive oil, lemon juice, and lemon zest.  Mix well, and season with salt and pepper, if needed.  Set mixture aside.

Sprinkle salmon with salt and pepper on both sides. 

Heat the olive oil in a large skillet under high heat.  Place salmon, skin side down, in skillet and cook for about 4-5 minutes, or until skin is nicely browned.  Carefully turn salmon over and cook for 1-2 more minutes, or until flesh is opaque in the center.

To plate, mound a nice scoop of the relish and top with salmon fillet.  We also made the jalapeno goat cheese hush puppies to have with our meal, also! 

Andy definitely made the comment that the salmon wouldn't have been as good without the relish underneath.  It kind of made itself into it's own "tartar sauce," if you will.  It was quick and easy to prepare and definitely a beautiful site to look at!  Enjoy guys!