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Seafood

Zwilling Pan-Seared Salmon with Tomato & Corn SalsaFirst, run a knife along the skin of the salmon in a windshield wiper–like motion, pressing out any excess moisture so the skin will crisp and not steam. Second, get your cast-iron or all clad stainless pan really hot and be liberal with oil. In this recipe, salmon is topped with a best-of-the-summer salsa made from tomatoes, corn, and basil. Make the salsa without the avocado ahead of time, then when ready to serve, cook the fish and fold in the avocado. Serves 4.
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