There are so many things about this dish that we love. First of all, it just screams light, fresh and healthy. And, pan searing salmon might be one of the easiest and most delicious ways to prepare it. You get this amazing crust on the outside, then pop it into the oven to finish cooking it and it locks in all of the juices. We are pretty picky when it comes to buying our fish. We like to get it when it’s really fresh and prefer to buy wild as opposed to farm raised. The center cut is best because it ensures even cooking. Those end pieces are oddly shaped and can be a bit more challenging to cook. Now, let’s discuss this mango salsa. It is really so simple to make and yet it’s bursting with flavor. It’s like the perfect combination of sweet and spicy. This is an excellent choice to serve if you are entertaining. Your friends will be so impressed! We are so excited to have this one on the menu tonight!
Stych Photography
Stych Photography
- 1 pound (16 oz) center cut salmon - always ask for the center cut
- 1 tsp good quality olive oil
- S & P
- 1 mango, peeled and cut into ½ inch cubes
- ¼ C chopped red onion
- ¼ jalapeno, seeded with white ribs removed and finely chopped - add more if you like more heat
- ¼ C loosely packed cilantro, chopped
- ½ avocado, cut into ½ inch cubes
- juice of 1 lime
- kosher salt to taste
- Preheat oven to 450 degrees. Cut salmon into 4 equal portions. Heat a large ovenproof grill pan over medium high heat with olive oil. Season salmon with S & P. Make sure pan is nice and hot, place salmon filets skin side up in pan. Sear for 3-5 minutes until there is a golden crust on the salmon. Remove from heat and flip salmon over to skin side down. Place in the oven for an additional 5 minutes monitering closely as you do not want to overcook. Remove from oven. When plating slide a spatula between the salmon skin and the meat to remove the skin, it will slide right off the salmon. Serve with mango salsa piled on top.