Pan-Seared Salmon with Strawberry Salsa
In strawberry season, top heart-healthy salmon with a sweet strawberry pico de gallo-style salsa for a nutritious, satisfying meal.
Serves 4
Prep time: 25 minutes
1 8-oz. container strawberries, tops removed, chopped
2 scallions (green and white parts), thinly sliced
2 Tbls. chopped fresh cilantro
Juice of 1 lime
1 small jalapeno pepper, seeded and finely chopped (optional)
Salt and freshly ground pepper
4 small salmon filets (with or without skin, about 1 1/3 pounds total)
2 tsp. olive oil
Stir strawberries, scallions, cilantro, lime juice and jalapeno (if using) together in a small mixing bowl, and season to taste with salt and pepper. Set aside.
Heat a large nonstick skillet over medium-high heat. Pat salmon dry with paper towels, then rub fish on both sides with oil and season with salt and pepper. When the pan is hot, add salmon, skin side-up if applicable. Cook for 3 to 4 minutes, or until salmon is nicely browned. Gently flip the fish over and cook another 3 to 5 minutes, depending on thickness of filets, until cooked through. (As a general rule, fish takes about 10 minutes to cook (total) per inch of thickness.)
Transfer fish to a serving plate, and top with salsa. Serve immediately.
More Recipes with Strawberries:
Spinach Salad with Strawberry-Poppyseed Vinaigrette
Learn more about how strawberries ease inflammation
