Pan-seared za'atar coho salmon tails with chimichurri and pickled red onion recipe | Alaska Gold Seafood

This recipe comes to us from our friend The Sardinfluencer Harrison Weinfeld. We tasked Harrison with coming up with some recipes for the salmon portions coming from the tail end of the salmon, as these are thinner and can be more difficult to prepare. Here's what Harrison has to say:

A coho tail piece can be every bit as delicious as a meatier piece up the body, and the key to unlocking its potential is as simple as not overcooking it. Here’s a recipe for a fool-proof way to do so, which still achieves a great sear, accompanied by green pops of bright chimichurri and crunchy pickled red onions. And, if you make the chimi and onions a day ahead time, you can make this dish in less than ten minutes.

INGREDIENTS

·         1 coho salmon tail piece (thawed under refrigeration)

·         1 red onion (halved and sliced thin)

·         Juice of 3 limes

·         2 small shallots (peeled)

·         1 bunch cilantro

·         1 bunch flat leaf parsley

·         5 tbsp olive oil

·         1 tbsp red wine vinegar

·         1 tbsp za’atar

·         1 tbsp kosher salt (plus more to taste)

·         Black pepper to taste

METHOD

1. To make the pickled red onions, place the sliced onion in a 1-quart deli container or similar sized Tupperware with locking lid along with the lime juice and 1 tbsp of kosher salt. Cover and shake until well-mixed. Allow the onions to work their magic. It will not look like enough liquid to begin with but there is plenty. The salt will draw moisture out of the onions and the liquid will triple in volume within about 30 minutes. Give it a shake or two periodically as it goes.
2. While the onions are working, place your cilantro, parsley, shallots, red wine vinegar, 4 tbsp of the olive oil, a few healthy pinches of kosher salt and a solid few cracks of black pepper into a small food processor. Pulse to process it, pausing to push down the sides as necessary. After a few goes, add some cold filtered water 1 tbsp at a time until it reaches the desired consistency. Taste and add more salt to your liking.
3. When you are ready to cook the fish, pat it dry and cut it lengthwise down the natural split in the fillet creating two more or less symmetrical pieces. Season both sides of each with a dusting of kosher salt. Cover the top flesh side with a healthy dusting of the za’atar and gently pat it down with your fingers so it sticks. The orange flesh on top should be barely visible through the spice blend. Leave the sides of the flesh where the split was made naked, we’ll use this “window” to determine cooking time so we do not overcook our fish.
4. Place a non-stick skillet over medium heat. Once hot, add the remaining tbsp of olive oil, swirl, and place the fish pieces flesh side down. Cook for about 3 minutes or until the “window” on their side shows the cooked line has reached just shy of halfway up the fish. Flip the pieces, turn the pan to medium low and continue cooking on their skin side, gently pressing if necessary for good contact. As soon as the gap of uncooked flesh in that “window” closes or is just nearly closed, remove the fish and place it on a wooden board.
5. Arrange a few dollops of chimichurri on a plate to your liking. Plate the fish on top and finish with your pickled green onion.

Serve immediately.

Serves 1 as entree or 2 as appetizer