Pan-Seared Salmon With Strawberry Salsa
serves 4
In strawberry season, top heart-healthy salmon with a sweet strawberry pico de gallo-style salsa for a nutritious, satisfying meal.
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1 (8-ounce) container strawberries, tops removed, chopped
2 green onions (green and white parts), thinly sliced
2 tablespoons chopped fresh cilantro
Juice of 1 lime
1 small jalapeno pepper, seeded and finely chopped (optional)
Salt and freshly ground black pepper
4 small salmon fillets (with or without skin, about 1 1/3 pounds total)
2 teaspoons olive oil
prep: 25 minutes
total: 35 minutes
small mixing bowl
large, nonstick skillet
spatula
1. Stir the strawberries, green onions, cilantro, lime juice, and jalapeno together in a small mixing bowl, and season to taste with salt and pepper. Set aside.
2. Heat a large nonstick skillet over medium-high heat. Pat the salmon dry with paper towels, then rub fish on both sides with the oil and season with salt and pepper. When the pan is hot, add the salmon, skin side-up (if applicable). Cook for 3 to 4 minutes, or until the salmon is nicely browned. Gently flip the fish over and cook another 3 to 5 minutes, depending on the thickness of your fillets, until cooked through. (As a general rule, fish takes about 10 minutes total to cook per inch of thickness.)
3. Transfer the fish to a serving plate. Top with the salsa and serve immediately.
