Pan seared salmon with fresh fruit salsa
August 12, 2009
2 salmon filets (boned)
2 T Olive Oil
1/4 cup onion
1/4 cup orange or yellow bell pepper
1 jalepeno (or chili of choice)
1 handful blackberries
1 teaspoon garlic (minced)
1/2 cup tomatoes
1 teaspoon salt
1 handful of fresh chopped cilantro or flat leaf parsley
Sprinkle salmon with brown sugar (cover most of the fish, you will be discarding much of this later)
Sprinkle kosher salt over sugar. Squeeze the juice of 1/2 a lemon over the whole thing. Sit aside while preparing salsa.
Roughly chop onions, tomatoes, bell peppers & peaches, place in bowl. Add blackberries, minced chili, parsley, garlic and salt. Squeeze in the juice of half a lemon and toss with a large spoon. Set aside.
Heat nonstick pan over medium high heat. With fingers or a large spoon, scrape off most (but not all) of the moist sugar from the salmon. Place skin side down in hot pan. Cook 2-3 minutes or until you start to see the fish turning opaque above the skin. Turn the fish over so the sugared side is down and cook for another few minutes. Do the same for the sides. Fish is done when mostly opaque with just a bit of translucence in the center.
Place on platter, piling salsa in the corners between and around the fillets. Garnish with lemon wedges and more fresh chopped parsley.