Pan Seared Salmon
Pan seared salmon seasoned with warm spices and then topped with a light, refreshing Mediterranean salsa fresca is a healthy and beautiful dish fit for a special occasion! And the best part? It’s easy enough to prepare any time you’d like to treat yourself to a wonderful meal made with fresh, simple ingredients!
Pan Seared Salmon:
- 4 salmon fillets (roughly 6 ounces each), skinned
- 1/4 teaspoon black pepper
- Pinch cayenne pepper
- Olive or avocado oil
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon granulated onion
- 1/2 teaspoon ground cumin
- 1 teaspoon granulated garlic
- 1 teaspoon grated lemon zest
Mediterranean Salsa Fresca:
- 1 cup small cherry or sugar tomatoes (quartered)
- 1/2 teaspoon grated lemon zest
- 1 teaspoon lemon juice
- 1 small Persian cucumber (finely diced)
- 1 teaspoon chopped fresh dill
- 1 teaspoon chopped flat-leaf parsley
- 1/4 yellow bell pepper (finely diced)
- 2 tablespoons finely diced red onion
- 2 tablespoons pitted Kalamata olives (diced)
- Black pepper
Toasted Couscous (optional side):
- 1 cup couscous
- 1 tablespoon olive oil
- 1 clove garlic (pressed through garlic press)
- 1 1/4 cup water
- 1 tablespoon chopped parsley
- Couple pinches of salt
- Place the salmon fillets onto a plate or into a large bowl, and drizzle in about 2 tablespoon of the oil; then, sprinkle in the paprika, the granulated garlic and onion, the cumin, coriander, salt, pepper, cayenne and lemon zest, and toss everything gently to coat the fillets evenly and well; allow the salmon to marinate for at least 20 minutes, or even over night.
- While the salmon marinates, prepare the Mediterranean salsa fresca: combine all ingredients up to and including the lemon juice in a small bowl, and add a couple of pinches and salt and pepper; mix with a spoon to combine; keep covered and in the fridge until ready to serve.
If preparing the optional toasted couscous: place a medium-small non-stick sauce pan or pot over medium heat, and add in the couscous; toast the couscous, stirring it frequently, for about a minute or so, and then pour it out of the pan/pot; set it aside for a moment.
- Into that same pot or pan add the water, a couple pinches of salt, the olive oil and the garlic, and stir to combine; bring the water to a vigorous simmer, pour in the couscous and stir, and turn off the heat; cover with a lid, and allow the couscous to soften for about 5-7 minutes; then, fluff with a fork, add the chopped parsley, and keep warm.
- To sear the salmon, place a large cast-iron skillet over medium-high heat, and drizzle in about 2-3 tablespoons of the oil; once the oil is very hot, add in the salmon fillets, and allow them sear on that first side for about 4-5 minutes, or until a deep, golden-brown; then, flip over and allow them to cook and sear on the other side for about 4-5 more minutes; remove from skillet.
- Top with seared salmon generously with the Mediterranean Salsa Fresca, and serve with a side of toasted couscous, or your favorite side.
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