When I can find fresh wild Alaskan salmon, it is what I use for taste and health reasons. But that's only available during the summer season. The rest of the year, I purchase fresh farmed salmon fillets from the butcher. Frozen salmon just doesn't stand up too well in this recipe.
Pan-Seared Salmon Fillets with Sweet Fruit Salsa
extra virgin olive oil
one mango, chopped
fresh or frozen blueberries to equal the chopped mango
1 Tbsp. lime juice
2 Tbsp. minced red onion
cilantro to season
Stevia (or sugar)
First make the fruit salsa. Chop one fresh mango and mix with an equal amount of blueberries in a glass bowl. I use frozen blueberries from my blueberry-picking forays over the summer. Since this will sit on the counter while you prepare the salmon (or go to soccer practice), it will have plenty of time to thaw and let the flavors meld together.
Put a little olive oil in your frying pan. Heat to medium-high heat. In the meantime, remove the skin from the salmon fillets. I usually do this most easily with a paper towel and slowly pull the skin off. Not too fast, or it will pull off half your salmon, too.
Sprinkle both sides with kosher salt and black pepper. When the oil is hot, sear the fish on both sides. I cook mine for 5-6 minutes per side (I don't enjoy the texture of raw or undercooked fish), but if you like it less done, 3-4 minutes per side is fine. Flip it just once during cooking. Here's where my handy dandy fish spatula comes in.
I'm not a sucker for one-use kitchen tools because they create a lot of clutter. But this one's a keeper.
Then serve the salsa with the salmon fillets. Here's the finished product.