Pan Seared Salmon with Mango and Pineapple Salsa
2 Tbl K-Paul’s Salmon Rub
2 Tbl Extra Virgin Olive Oil
6 (6-oz) portion of salmon fillets
Mango and Pineapple Salsa (recipe follows)
Preheat oven to 425 degrees
Season the salmon with the rub. Heat the oil in a 12-inch cast iron skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and put on a sheet pan and place in oven for 5 minutes. Serve with mango-pineapple salsa on top of salmon fillet.
Mango and Pineapple Salsa
1 mango, diced small (about 1 cup)
1 cup small-diced fresh pineapple
1 jalapeno, finely diced (about 2 tablespoons)
1/4 cup small diced red onion
1/2 cup minced fresh cilantro leaves
1 Tbl minced fresh mint leaves
1/4 cup fresh lime juice (about 2 juicy lime)
1-2 Tbl Pineapple Balsamic Vinegar
1 Tbl olive oil
1-2 avocados, diced
Salt and pepper to taste
In a large bowl, mix together mango, pineapple, jalapeno, onion, cilantro, mint, pineapple balsamic vinegar , lime juice and oil. Stir until well combined.
Add avocado and stir gently to combine, making sure to coat avocado with lime juice to prevent it from browning. Taste and add salt and pepper as desired. Serve over pan seared salmon.
You can also serve with chips, grilled fish or chicken.