Pan Seared Wild Coho Salmon w/ Fresh Tomato Scallion Salsa
1 cup diced fresh ripe tomatoes
1 thinly sliced green onion (scallion) (I just used the mild green tops)
Sea salt and freshly ground black pepper, to taste
3 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar (or your favorite vinegar)
1 tablespoon honey (I used sugar free honey substitute)
3 6-ounce wild salmon fillets
2 tablespoons butter
In a small bowl, combine tomatoes, scallions, salt, pepper, olive oil, vinegar and honey. Let sit at room temperature for 20 to 30 minutes to marinate while preparing the salmon.
Season salmon fillets with salt, pepper and smoked paprika. Heat butter in a large nonstick skillet over medium-high heat until butter melts and just begins sizzling. Place salmon fillets flesh side down and cook for 4 minutes; turn over and cook skin side down for an additional 4 minutes. Remove from heat and cover for 2 to 3 minutes. Serve topped with fresh tomato scallion salsa.