Using a more moderate temperature ensures that your salmon cooks evenly but that your spices don't burn and taste bitter. Just 4 minutes per side and you have perfectly seared salmon filets loaded with warmly spiced flavor. Let the salmon rest while the pan heats up. Dry the salmon filets with a clean kitchen towel or paper towel and pat the spice mixture into the flesh so that it adheres. Stir together the reserved lime zest, smoked paprika, ground allspice, garlic powder, ground ginger, salt, and pepper. Season and Sear the Salmon Adding flavor to the salmon filets is as easy as combining the spices and rubbing them on the filets before searing. Stir all of the salsa ingredients together in a medium bowl and let the salsa rest on the counter while you cook the salmon. Zest the lime and set that zest aside for the salmon rub and then juice the lime. Finely chop the cilantro and the red onion. Scrape out seeds and membrane (if desired) with a spoon and then cut the pepper into julienne strips. Cut the top of the jalapeno off and then slice the jalapeno in half lengthwise. The salsa preparation comes down to chopping, so pull out your favorite knife and cutting board and get to it! Cut the two sides of the mango away from the pit and then cross-hatch the flesh on each side before scooping the cubes out with a spoon. Prepare the Peach and Mango Salsa A chunky salsa with sweet mango and peaches, spicy jalapeno, aromatic cilantro, and sharp red onion plays so well with the seared salmon. Juice the lime and it adds the balancing tart flavor that this salsa needs. Lime: Zest the lime and add that to the ground spices for the salmon rub. Don't forget to use the stems as well as the leaves for the most flavor. I chop it extra fine so that there aren't any giant chunks to compete with the sweet fruity flavor in the salsa.Ĭilantro: I consider this a must-have in any salsa but if you are a cilantro super taster, feel free to omit it. Red Onion: Just a quarter of a red onion is enough to add flavor to the salsa. If your are a spice fiend, keep the jalapeno intact! Tweak your preferred spice level by removing the seeds, membranes, or both to keep things fairly mild. Jalapeno: One medium jalapeno adds a bright, grassy flavor and a hint of spice to the salsa. Mango: Use whatever mango you can get your hands on, but these Ataulfo mangoes (also known as honey mangoes) are so intensely sweet and juicy, I always grab them if they are available. Choose peaches that are slightly under ripe so that they hold up to dicing and stirring into the salsa. Peaches: When our local farmers show up to market with their juicy and fragrant peaches, I know it's a great time to make this recipe. These warm spices add a little flair to the salmon flavor profile and are easily found in major supermarkets. I also add ground allspice and ginger for a nod to the sweetness in the salsa. Ground Spices: The spice rub for this salmon contains some usual suspects: garlic powder, smoked paprika, salt, and pepper. The salmon I used in these photos is Alaskan Sockeye and I can get it at Costco in frozen single filets or in a large piece in the fresh fish section. wild-caught salmon for sustainable fishing practices. Ingredients Gather your fresh ingredients and ground spices. A vibrant, zesty salsa is the perfect compliment to a perfectly seared salmon filet. This easy dinner is perfect for Tuesday nights as well as any time you have guests at your table!Īre you a fan of sweet and savory dinners? Me too! Try this Nectarine and Blue Cheese Pizza with Thyme or Cashew Nut Mango recipe for another meal idea. The zesty salsa is a terrific compliment, with sweet peaches and mangoes plus spicy jalapeno. Salmon filets cook up in a jiffy on the stove top and this recipe packs them with flavor with a spice rub containing allspice, ginger, garlic, and paprika.
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