Joice J

Pan Seared Salmon Recipe With Fresh Salsa

When you think there's no time for cooking a home supper, there's always time for a sear salmon filled with fresh salsa to go. This recipe is simple, easy to make, and flavorful, and it is my favorite dish, so I can't go wrong with this menu.

And since mother's day is coming soon, why not put the dish on one of the menus if you plan to prepare a special meal for your mom? This fish is an excellent dish to serve for lunch and dinner time. Here, I would love to share this recipe with you!

Ingredients:

4 SalmonFilletst with skin
1 lemon
3 cloves of Garlic
salt
Black pepper

Direction:

For 4 Salmofilletset, Marinate the fish with 1 lemon, crushed cloves of Garlic and c, and 1 tablespoon table of salt for 15 minutes.

Once removed from the solution, a quick pat to dry their excess moisture ensures the fish will cook perfectly.

Note: This method does not require cooking oil.

1. Place your fry pan on the stove; before you turn the heat, sprinkle 1/2 tsp salt and 1/2 teaspoon pepper over the pan and place the fillets skin-side down in a cold pan (this allows the fish to cook gently and help prevent the thin slice to overcooking—season over the fish's top without 1/4 tsp salt and 1/4 tsp black pepper.

2. Now, turn on the stove over medium-high heat and let the fat render out (at this time, you will see the fat coming out of the skin; that's why you don't need cooking oil), and it takes about 6-8 minutes. When the pan is sufficiently hot, flip the fillets so that t flesh side can finish cooking thoroughly. Let it cook for 6-8 minutes until the fissure is fully cooked.

SALSA

Ingredients:

I small bowl of cherry or any tomatoes cut into quarters
2 Jalapeno chopped
1/2 large yellow or red onion, peeled and roughly chopped
1 loosely packed fresh cilantro leaves (optional)
1/2 teaspoon sugar
1 teaspoon fish sauce or Worcestershire sauce (if you use Worcestershire sauce, output the sugar from this recipe)
1 teaspoon of coconut oil (melted)
Add a little bit of lemon juice (Optional)