June 12, 2016
Condiments, Dinner, Lunch,
Main Dish, Fish, Salmon, Fruit, Plum/Prunes, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Birthday, Ladies Luncheon, Summer, Weeknight Meals, Grilling (Outdoor), Refrigerator, Gluten-Free, Heart Healthy, Low Carbohydrate, No Eggs, Non-Dairy, Spices, Spring more
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"A quick and easy meal. Pan seared salmon with a simple plum salsa, served over Jasmine rice. Normally, you typically see tomato, corn, cucumber, or mango salsa; so, plum is a bit different - but, absolutely delicious. Now, this is actually a recipe from 'The Fresh Market.' I did keep the salsa close to the original recipe; however; but, I really prefer to serve mine with salmon vs cod or halibut. I like the richness of the salmon with the salsa."
Rice ... First, if you are serving this over rice; start that first. It will take the longest to cook; then, just set to the side to stay warm. Cook the rice according to package directions.
Salmon ... Remove the salmon from the refrigerator, and let it rest on the counter to take the chill off. You never want to cook with cold seafood. Then, after it is almost room temperature; pat the salmon dry with a paper towel, and season each fillet on both sides.
Salsa ... As the salmon rests on the counter; prepare your salsa. Add everything to a bowl; and, toss to combine. As for the red pepper flakes; add according to your liking. I like to chill it slightly before using; so, cover with saran wrap, and refrigerate until the salmon is cooked.
Salmon ... Anytime you use a 'blackening' seasoning; it can really smoke up your house, if done on the stove top. So, I suggest you do this in a heavy pan (cast iron preferred), on an outdoor grill. You can also cook the salmon directly on your grill as well. I just prefer the cast iron pan if possible.
Cook ... Preheat the pan or grill to medium high heat; then, season with oil. Then, add the salmon; and, cook 3-4 minutes per side. You want to get a nice 'blackened' sear or char; then, flip. The second side will cook a bit quicker. Depending on the thickness, the time can vary. You don't want to overcook the salmon. I like it to be medium and moist; I don't like over cooked dry salmon.
Finish and Serve ... Now, I like to serve this over Jasmine rice; but, that isn't necessary - but suggest you do. Add the rice to a serving platter if you want; top with the 4 salmon fillets; and top with the fruit salsa.
ENJOY! ... I like to serve a simple arugula or mixed greens salad with this.
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