The Wild Salmon was on sale at Fresh Market and so moist and delicious with a simple pan sear preparation. For Cinco de Mayo I add fresh minced fruits to a pre-made salsa and top over the seasoned salmon.
Ingredients
For the Sauce:
2 cups Greek yogurt
Juice of one lime
Zest of ½ lime
1 cup minced fresh organic cilantro
Dahs hot sauce
1 teaspoon minced jalapenos
Blend in mixer until smooth- may be made ahead of time and refrigerate overnight
For the fish:
4 servings (about 6-7 ounces each wild salmon- skin on (cooking with skin on keeps the salmon moist)
Salt and fresh ground pepper to taste
1 TBSP olive oil
Directions
- Season fish and rub with olive oil. Let sit in refrigerate for 10 minutes
- Heat pan on medium high and add fish when the pan is hot. Sear about 2-3 minutes per side, less if the fish is thin.
- Serve skin side down.
Salsa:
Either homemade or freshly made at gourmet grocery store
Add:
- ½ minced cantaloupe
- 1 tsp. Minced jalapeño
- Squeeze of 2 fresh limes
Garnish- fried small corn tortillas
Arranged salsa on bottom of plate in center. Top with pan seared fresh wild Salmon. Top with cilantro-yogurt sauce. Lean corn tortilla on side of dish.
May also be served chilled or use homemade salmon cakes instead of pans seared salmon.
