Salmon with California Salsa
Salmon with California Salsa
- Yield: Serves 4
Description
I had never eaten salmon when I lived on the East Coast. The first time I tasted it here in California I thought, “Where had this delicious fish been all my life?” Since then, I’ve enjoyed salmon prepared in many delicious ways, but this recipe is my go-to. With the California Salsa, it’s a delicious and healthy meal that is very easy to prepare. —Leslie Dabney @vineyardmomliving
Ingredients
- (5-8 ounce) salmon steaks
- 2 tablespoons extra virgin olive oil
- 1 teaspoon each salt and pepper, divided between the salmon
- 1 cup cherry tomatoes, cut in half
- 1/2 jalapeño, diced
- 1 bunch fresh cilantro, chopped
- 1/4 cup chopped red onion
- 1 avocado, pitted, peeled, and diced
- 1 teaspoon extra virgin olive oil
- 3 tablespoons freshly squeezed lime juice
- Salt and pepper to taste
Instructions
Make the salsa first (see below).
Heat a skillet on medium high heat with the extra virgin olive oil. Season both sides of the salmon with salt and pepper.
Cook the salmon on the first side for 5–7 minutes. Flip the salmon and cook for another 5–7 minutes. The meat should be opaque and not pink. Place the cooked salmon steaks on dinner plates and spoon the salsa over the salmon to serve.
To make the salsa:Â Place all the ingredients in a medium sized bowl. Gently mix, making sure the lime juice is well incorporated. Place the bowl in the fridge while cooking the salmon.
Wine Pairing Suggestions: The 2023 Chardonnay from Deer Hill Vineyards in Lafayette or the 2022 Sangiovese from Wooden Valley Winery in Fairfield.
- Category: Entree
