August 31, 2009
Better Bites: Pan Seared Salmon With Tomato Avocado Relish
I love wild salmon. Growing up I wasn't so fond of salmon, because I had only been exposed to the canned variety and I was not impressed. Several years ago I decided to try a fresh fillet and I immediately fell in love!
So what you should look for?
First follow your nose. If it smells fishy, then you don't want it! Next give it a poke. Is the flesh firm? You want it to be firm, with just a bit of give. And don't forget to read the label! Remember you're looking for a variety that was not farm raised!
This dish can be done year around, but it's especially nice in the summer when the vegetables are fresh. It takes about 4 minutes to throw together and 10-15 minutes to cook and assemble. How's that for quick? There is just nothing better than a quick, healthy, delicious meal!
What You'll Need for the Salmon:
A nice sized salmon fillet (Note: The one I used would feed roughly four people.)
Extra virgin olive oil
Freshly ground black pepper
Preheat oven to 425 F.
In a large skillet over medium heat a thin layer of olive oil. Sprinkle a salmon fillet with sea salt and black pepper. Right before you put it in the skillet drizzle the top with freshly squeezed lime juice and place it skin up in the pan until brown nicely browned:
This take about 1-2 minutes:
Flip the fillet over, with the skin down and place in the preheated oven for 8-10 minutes until almost done through.
Remove from oven and place on a cutting board:
Let sit for 5 minutes. It will continue cooking as it sits.
When ready to serve, cut into individual servings and top with relish. (See below.)
Now move on to your relish.
What You'll Need for the Tomato Avocado Relish:
2 cups of cherry tomatoes, cut into quarters (Note: Any kind of tomatoes will work, but I like to use the smaller variety for this.)
1/2 red onion, chopped
1/3 cup of fresh dill, chopped
A pinch of sea salt
Freshly ground black pepper
2 tablespoons of extra virgin olive oil
1/4 cup of freshly squeeze lime juice
In a large bowl toss together all ingredients to mix well. Place a nice sized scoop on top of the cooked salmon fillets.
Notes: This relish is good on most any fish or even grilled chicken. Don't add the avocado until the last minute. The salmon is also good by itself cooked this way.
Posted by Dianne at August 31, 2009 11:09 AM
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This recipe has all my favorites: seafood, tomatoes, and avocado. I hope this isn't a silly or overly obvious question: do you take off the salmon skin or eat it?
Posted by: Noelle Markus at August 31, 2009 2:07 PM
You take it off. Once it's cooked it just slides right off.
Posted by: Dianne at August 31, 2009 6:56 PM
Wow! That looks fantastic!
Posted by: Allie at September 1, 2009 8:56 AM
Thanks Allie! One of my favorite things to do with Salmon. So easy, yet so good!
Posted by: Dianne at September 1, 2009 2:23 PM
I love Salmon!!! The idea of Avocado with the warm of hot spicy Salmon and the juicy tomatoes make this dish LOOK irresistible Will definitely give this dish a go
Posted by: Nadia at September 4, 2009 8:49 PM
Salmon is most likely my favorite fish. I love how versatile it is!
Posted by: Dianne at September 8, 2009 1:48 PM