Ocean Wise Executive Chef Ned Bell prepares wild summer salmon.
1 Tbsp canola oil
2 Tbsp unsalted butter
1 lemon, halved
Chopped toasted cashews, for garnish
Preheat the oven to 400°F. Use paper towels to pat the fish dry and season with salt and pepper. Heat the oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking. Carefully lay the fish in the pan. (If necessary, cook the fish in batches to prevent overcrowding, which will keep the fish from caramelizing properly.)
Reduce the heat to medium and cook for 1 minute or until a golden crust forms on the flesh. Flip the fillets over and cook for another 2 to 3 minutes or until browned. Place the pan in the oven and roast for 3 to 4 minutes or until fish is opaque in the center and flakes easily.
Remove from the oven and add the butter to the pan. Allow it to melt while you squeeze the lemon over the fish. Use a spoon to baste each fillet with the buttery juices for about 1 minute. Transfer the fish to a plate.
Spoon the tomato jam onto each plate, add the salmon, and top with a spoonful of pesto and tomato confit. Garnish with the cashews.