Wednesday, August 26, 2015

Pan Seared Wild Coho Salmon w/ Fresh Tomato Scallion Salsa

This evening I prepared wild coho salmon that I picked up at Costco this weekend. I kept it simple and fresh. It took about 10 minutes to pan sear the salmon fillets in a skillet and less than 10 minutes to put the fresh tomato scallion salsa together. It turned out so fresh and flavorful. I used a variety of different colored baby tomatoes; red, yellow, orange and green (also found at Costco) and sliced green scallions. I put together a tasty vinaigrette that I let the tomatoes marinate in for about 20 minutes at room temperature and served it over the pan seared salmon. I seared the salmon fillets in butter and seasoned them with sea salt, freshly ground black pepper and smoked paprika. The smoked paprika adds such a nice mild smoky flavor without overpowering the salmon. It turned out amazing. My meal literally took less than 20 minutes from start to table. I snapped a few photos below and included my easy peasy recipe. Enjoy!

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
Smoked paprika
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.


1 comment:

Mikel Beckham said...

Now is the opportunity to flip salmon. The remaining heat in the pan will cook the remaining portion of the salmon. This may be the area where most people today over cook the salmon, blasting it with heat as it is already more than 75% cooked. Allowing the fish finish off of the burner, to both sides of your stove, can keep it tender.Keeps the seasoning salmon with lemon peel or depending on a taste.Here you came to know how do you cook salmon on the stove,with stunning ingredients