Seared Salmon With Cilantro-Cucumber Salsa
This vibrant and fresh salmon dish is a delightful medley of flavors and textures - tender salmon fillets paired with a zesty cucumber salsa. The combination of juicy cherry tomatoes, crisp bell peppers, and aromatic cilantro adds a burst of color and taste to each bite. With a hint of lime and a touch of heat from red pepper flakes, this dish is both light and satisfying. Enjoy this easy-to-make recipe for a quick and flavorful dinner option.
— Constant Cookbook
Ingredients
- 1/2 cucumber, peeled, halved lengthwise,
- seeded, halved lengthwise again and thinly
- sliced crosswise
- 1 cup cherry tomatoes, quartered
- 1/2 yellow or orange bell pepper, seeded and
- cut into 1-inch julienne
- 2 Tbs. chopped shallot or red onion
- 1 Tbs. chopped fresh cilantro, plus sprigs for
- garnish
- 1 Tbs. fresh lime juice
- 1 1/2 tsp. canola oil
- 1 tsp. honey
- 1/2 tsp. red pepper flakes
- 1 tsp. salt
- 4 salmon fillets, each 5 oz. and about 1 inch
- thick
- 1/4 tsp. freshly ground black pepper
- Lime wedges for garnish
Instructions
- In a bowl, combine the cucumber, red onion and chopped cilantro and toss gently to mix. In a small bowl, whisk together the lime juice, 1 tsp. of the canola oil, the honey, red pepper flakes and 1/2 tsp. of the salt. Pour the lime juice mixture over the cucumber mixture and toss gently to mix and coat evenly. Set aside.
- Sprinkle the salmon fillets on both sides with the remaining 1/2 tsp. salt and the black pepper. In a large, nonstick fry pan over medium-high heat, warm the remaining 1/2 tsp. canola oil. Add the fish and cook, turning once, until opaque throughout when tested with the tip of a knife, 4 to 5 minutes per side.
- Transfer the salmon fillets to warmed individual plates and top each with one-fourth of the salsa. Garnish the plates with the cilantro sprigs and lime wedges. Serve immediately. Serves 4.
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