Seared Salmon with Cilantro-Cucumber Salsa
Here, a summertime salsa contributes color, flavor and texture to basic pan-seared salmon. You can make the salsa several hours in advance and refrigerate it until you are ready to serve.
- 1 cucumber, peeled, halved lengthwise,
seeded, halved lengthwise again and thinly
- 1/4 cup thinly sliced red onion
- 1 Tbs. chopped fresh cilantro, plus sprigs for
- 1 Tbs. fresh lime juice
- 1 1/2 tsp. canola oil
- 1 tsp. honey
- 1/2 tsp. red pepper flakes
- 1 tsp. salt
- 4 salmon fillets, each 5 oz. (155 g) and about 1 inch
thick (2.5 cm)
- 1/4 tsp. freshly ground black pepper
- Lime wedges for garnish
In a bowl, combine the cucumber, red onion and chopped cilantro and toss gently to mix. In a small bowl, whisk together the lime juice, 1 tsp. of the canola oil, the honey, red pepper flakes and 1/2 tsp. of the salt. Pour the lime juice mixture over the cucumber mixture and toss gently to mix and coat evenly. Set aside.
Sprinkle the salmon fillets on both sides with the remaining 1/2 tsp. salt and the black pepper. In a large, nonstick fry pan over medium-high heat, warm the remaining 1/2 tsp. canola oil. Add the fish and cook, turning once, until opaque throughout when tested with the tip of a knife, 4 to 5 minutes per side.
Transfer the salmon fillets to warmed individual plates and top each with one-fourth of the salsa. Garnish the plates with the cilantro sprigs and lime wedges. Serve immediately. Serves 4.