Pan-Seared Salmon with a Mediterranean Vegetable Slaw from St. James Place


2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1 teaspoon dried thyme
1 teaspoon coriander
1/4 teaspoon paprika
1/4 teaspoon red pepper flakes
1/8 teaspoon cumin
1 medium yellow squash
1 medium zucchini
1 ounce sun-dried tomatoes
1/4 medium red onion
1/2 cup walnuts, broken
2 tablespoons olive oil
4 (4-5 ounce) salmon filets
Dash of salt and pepper


  • Make dressing by combining 2 tablespoons olive oil, balsamic vinegar, brown sugar, and seasonings; set aside.
  • Julienne cut the vegetables; set aside.
  • Heat the remaining olive oil in a saute pan. Lightly salt and pepper the salmon filets and sear in pan, turning once. Move salmon to a warm platter.
  • Toast the walnuts in the hot pan.
  • Add vegetables and dressing; heat just until vegetables are warm and still crisp. Serve over the salmon.