About the Recipe
Delicious with a side of steamed seasonal vegetables or fresh salad. Skin on or off, is a personal choice...a drizzle of maple syrup at the end finishes it off nice too!
Ingredients
8 oz skin on salmon filet
1/4 tsp salt
1/4 tsp black pepper, ground
1/2 tsp chili powder (like taco seasoning)
1/2 tsp garlic powder
1/2 tsp paprika
1 tsp EVOO
FOR THE SALSA
1 tbsp cilantro or italian parsley, chopped fine
1/2 tsp lime juice
1 garlic clove, minced
1/2 cup cherry tomatoes, quartered
1/4 cup red onion, diced
1 cup sweet mango, diced (I prefer atulfo)
1 tsp EVOO
salt and pepper to taste
Preparation
Step 1
Combine Salsa Ingredients, cilantro, lime juice, garlic, tomatoes, red onion, mango, EVOO, salt and pepper. Set aside or put in the fridge until ready to use.
Step 2
Pat the salmon skin dry with a paper towel. This step is necessary if you want a crispy skin. Season the skin with half of your salt and pepper mix.
Step 3
Season the flesh side of the salmon with salt & pepper mix and the chili powder, garlic powder, and paprika mix.
Step 4
Heat 1 teaspoon of olive oil in a skillet over medium-high. Once the oil is hot, place the salmon skin-side down; hold down for 10 to 15 seconds until it lies flat. Cook for about 5 minutes over medium-high heat before flipping over. If you feel it sticking to the pan as you try to flip the salmon, let it cook a couple of minutes longer. Tip: You should be able to slide the spatula fairly easily under the salmon when getting ready to flip it.
Step 5
Turn down the heat, flip to the flesh side, let it cook over medium heat for about 3 to 5 minutes, until golden brown. Depending on the thickness of the salmon, you may adjust the cooking time + or - a couple of minutes. The fish should be opaque (pink) when done. Test for doneness by slightly cutting open the thickest part of the salmon. If it flakes, you’re ready to plate and eat!
Note
Serve the salmon topped with the Mango Salsa and your choice of side. Brown Basmati Rice is nice too if you looking for a more filling meal.