Harmons is Celebrating National Seafood Month in June

Chef Evan Francois is the Seafood Director at Harmons and stopped by Midday with recipes to celebrate June being National Seafood Month.

Citrus Copper River Salmon

4 (6 oz) Copper River salmon
1 lime, zested & juiced
1 lemon, zested & juiced
1 orange, zested & juiced
3 Tbsp cilantro, chopped
2 Tbsp tarragon, chopped
1 clove garlic, minced
1 Tbsp grape seed oil
salt and pepper to taste

Combine all ingredients in a bowl and let marinate for 30 minutes. Preheat an oven to 350 degrees. Season the salmon with salt and pepper. Warm a large oven proof sauté pan on medium high heat. Once the pan is hot add enough oil to coat the pan. Place the fish in the pan and sear until golden brown. Flip the salmon and place in the oven. Remove the salmon from the oven once the internal temperature reaches around 135 degrees. Remove the fish from the pan and serve with the jicama slaw.

Jicama Slaw

1 small jicama
½ head radicchio
2 carrots, shredded
¼ cup freshly squeezed lime juice
1 Tbsp rice vinegar
2 Tbsp honey
½ cup olive oil
¼ cup cilantro leaves
Salt & freshly ground pepper

Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.

For more information on Harmons Seafood Extravaganza, please visit: Harmons.

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