Pan Seared Salmon with Greek Tomato Salad and Crispy Pita

As we find ourselves in the full swing of summer, it’s time to prepare cuisine that is light and refreshing while still satisfying. Ingredients like tomatoes, cucumbers, freshly picked herbs, and locally sourced fish all are the star of this dish to capture those incredible summer flavors! This dish takes heavy inspiration from fattoush, a summery tomato and pita salad with a variety of fresh spices and herbs.

The “star” of this dish seems like the fish, but more the way it is prepared and cooked. Of course, you want to use quality salmon, but sometimes the grocery store has what the store has. (Note: I used Arctic char for this recipe which is a cross between trout and salmon with a slightly butterier texture)

By quickly brining the fish in equal parts sugar and salt, it extracts excess moisture, lending a final fillet that is firm, springy, seasoned, and cooks more evenly. Even a sub-par piece of fish can turn into something delicious and Instagram-worthy. All you have to do is completely coat the fillets in the salt-sugar mixture, let them sit for 15 minutes, rinse well, and pat dry with paper towels. It’s immediately noticeable how the texture of the fish improves!

Consuming fish like Arctic char or salmon contain omega-3 fatty acids, which can prevent inflammation, improve heart health, improve memory/ brain function, as well as an incredible protein content for sustaining energy. This is what we mean by good-mood food!

Meanwhile, while the fish is brining, use your Forge To Table Nakiri Vegetable Knife to make quick work of small dicing your tomatoes, cucumbers, and oregano. Place everything but the in a large mixing bowl and crumble in salty and briny feta cheese before adding extra virgin olive oil. Season with salt, black pepper, za’atar, or sumac, to taste.

Za'atar is a Middle Eastern spice blend that originated in Greece and is now widely used in the cuisines of countries like Lebanon, Syria, Jordan, and Israel. It is made from a combination of dried thyme, oregano, marjoram, sesame seeds, and sumac. The exact recipe for za'atar can vary based on regional preferences and personal tastes.

The ingredients are typically dried and then ground into a coarse or fine powder, creating a fragrant and flavorful spice blend. Za'atar has a distinct earthy, tangy, and slightly nutty flavor profile. It is often described as having a combination of herbal, citrusy, and savory notes that is perfect with the vegetable in the salad!

Once the fish is ready to cook, be sure to score the skin with a sharp knife to make sure it doesn’t shrink too much while cooking. Heat a pan over medium heat and with a bit of cooking oil, add the fish skin side down. Let it sit, undisturbed, to get the skin super crispy and browned. Flip after a few minutes and cook until an internal temp of about 135F degrees (or 145F degrees for well-done).

Remove the fish from the hot pan, season lightly with salt (since it’s already seasoned from the brine, but could use a little more), and let rest. While the pan is still hot, reduce the heat and add more extra virgin olive oil and the sliced pita bread. Crisp up the pita, flipping constantly, until they crisp up into almost a chip texture.

Once everything is ready, it’s time to plate up! On a rimmed serving plate, evenly split the crispy pita (note, this recipe is for two so double the fish, brine, and pita if cooking for four) and top with a few spoonfuls of the tomato salad. Add some extra juice in there to soak into the pita for a soft-crunchy texture!

Top the plate with your warm and crispy skinned fish and a sprinkle of freshly chiffonade basil. Enjoy immediately, especially on your oceanfront villa overlooking mountains and the ocean! Cheers.

Pan Seared Salmon with Greek Tomato Salad and Crispy Pita

This incredibly fresh and flavorful Mediterranean dinner comes together in less than an hour and packs a huge variety of flavors and textures. By quick-brining the fish, it gets extra firm, well-seasoned, and ultra-crispy skin all in one! Call it good-mood food.

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 30 minutes

Cook Time: 20 minutes

Servings: 2

Ingredients:

• 1 pound skin-on filet of salmon or arctic char, sliced into two even portions

• 1 tablespoon of kosher salt, plus more to taste

• 1 tablespoon of sugar

• 2 each large tomatoes, small diced

• 1 medium cucumber, small diced

• 8 ounces crumbled feta cheese

• ⅓ cup fresh oregano, chopped

• ½ cup extra virgin olive oil, divided

• Freshly ground black pepper, to taste

• Za’atar or Sumac, to taste (optional)

• 2 tablespoons canola oil

• 2 large pita bread, sliced into 1” squares

• Fresh micro basil or chiffonade basil, for garnish

• Lemon wedges, for garnish

Directions:

1. QUICK BRINE. Use your favorite Forge To Table knife to slice your salmon filet into two even pieces. In a small bowl, combine the kosher salt and sugar. Completely coat the salmon in the salt mixture and let sit for 15 minutes. Once time is up, rinse well and pan completely dry. Lightly score the skin in 3 diagonal cuts and set aside.

2. SALAD. Meanwhile, combine small diced tomatoes, small diced cucumber, crumbled feta, chopped oregano, and ¼ cup extra virgin olive oil. Mix well to combine, and season lightly with salt, black pepper, za’atar, or sumac, to taste. Set aside.

3. COOK SALMON. In a large skillet, heat 2 tablespoons of canola oil over medium heat. Gently place the dry salmon fillets into the pan, skin side down, and cook undisturbed until the skin is brown and crispy, about 5 minutes. Flip the salmon and cook until medium, or 135F degrees, another 4 minutes. Remove from the pan, season lightly with salt (they’re already mostly seasoned), and let rest.

4. TOAST PITA. While your skillet is still hot, lower the heat to medium-low and add the remaining ¼ cup extra virgin olive oil. Add your sliced pita squares and cook, stirring occasionally, until the pita gets crispy and toasted, about 4-6 minutes.

5. SERVE. On two large plates, divide the crispy pita across the bottom. Top with a hearty portion of the Greek tomato salad and a little of the juice to soak into the pita. Finally, top with a piece of cooked salmon and some micro basil or chiffonade basil. Enjoy!

Chef’s Notes:

• Double this recipe by doubling the fish and pita. There will probably be leftover tomato salad which is perfect for a snack or light lunch!

• Za’atar and sumac are both excellent spices to add a boost of flavor to the salad, but optional if you can’t find it.

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