Pan Seared Salmon with Spicy Mango & Avocado Salsa
Inspired from a friend’s “healthy lunch” photo I found on social media, I stumbled upon this creation almost accidentally. At a recent trip to the market, I envisioned the photo, and grabbed the ingredients that I thought would work. I don’t think I’ve ever seared salmon in the past. I’ve seen chefs make it on television, and have had it prepared for me that way in restaurants; but I’ve always grilled, broiled or baked it. So this was a first for me. 🙂
Prepared in less than 15 minutes, it’s super easy and so delicious. It could be my new favorite dish.
Care to try it?
For the Mango Salsa:
- 1 mango (pit removed -peeled and finely diced)
- 1 avocado (pit removed- peeled and diced)
- 1/4 cup red onion finely diced (pre-soaked in water, for about 5 minutes, then rinced)
- 1 small red bell pepper (finely diced)
- 1 TBS jalepeno pepper (finely diced)
- juice of one lime
- pinch of salt
- cilantro or parsley (whichever you prefer)
In a small bowl, combine all ingredients, and set aside.
For the Salmon-
- 2 salmon fillets (4-6 oz each) (FRESH is best)
- 2 TBS oil (avocado, sunflower or canola)
- 2 TBS unsalted butter
- salt and pepper to taste
Lightly season salmon with salt and pepper, and gently score the skin side longways to keep salmon from curling up on the sides while cooking.
In a hot pan, on medium/high heat, add oil. Place salmon, skin side down in the pan and cook until skin is browned and crispy, about 3 minutes. Add butter and baste fillets for another minute, turn fish over, and continue basting for another 2 minutes. Remove from heat.
Fish should be slightly firm to the touch.
Scoop some salsa onto plate. Place salmon on top of salsa (skin side up), and dig in!!
Have a question or comment regarding this dish? Leave it below. I’ll get back to you shortly.
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🤔Wondering if I’m subconsciously letting bananas over ripen just to give me an excuse to make more banana 🍌 bread. 🤷♀️ #StayHome #COVID19 #QuarantineLife
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