Better Bites: Pan Seared Salmon with Avocado Salsa

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!

Salmon is a very healthy option overall as long as you focus on wild salmon and not the farmed variety. It’s also quick cooking and delicious! Both pluses in my opinion!

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!

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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
Sea salt
Freshly ground black pepper
Lime juice

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:

Better Bites: Pan Seared Salmon With Tomato Avocado Relish: Browning

This take about 1-2 minutes:

Better Bites: Pan Seared Salmon With Tomato Avocado Relish: Ready For Oven

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:

Better Bites: Pan Seared Salmon With Tomato Avocado Relish: Salmon Resting

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.

Better Bites: Pan Seared Salmon With Tomato Avocado Relish: 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.

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