Prep 15 mins
Cook 10 mins
This recipe is from the Hawaii Diet cookbook. The fresh salsa makes the recipe!
- 1 -14 ounce wild salmon fillet
- salt & freshly ground black pepper, to taste
- 1 teaspoon olive oil
- 2 medium fresh tomatoes, diced
- 1⁄2 medium sweet onion, finely chopped
- 6 -8 scallions, thinly sliced (about 1/3 cup)
- 2 tablespoons chopped fresh cilantro (I use fresh parsley)
- 1 1⁄2 tablespoons freshly squeezed lime juice or 1 1⁄2 tablespoons lemon juice
- 2 tablespoons low sodium soy sauce
- 4 -5 drops hot pepper sauce
- 1⁄8 teaspoon ground black pepper
- Combine salsa ingredients (tomatoes through black pepper).
- Mix well and chill.
- Sprinkle salmon with salt and pepper.
- Heat a large non-stick skillet and coat it with olive oil.
- Saute salmon fillet, skin side up, until lightly browned (about 3 minutes).
- Turn fillet, cover, and cook over medium heat until it is opaque throughout. (about 5 minutes).
- Cut fillet diagonally into 4 slices.
- Serve with Tomato Salsa.
Made using a whole small salmon - it was as good as I was expecting it to be. We love fresh salsa and you're right it so compliments and makes for an unexpected touch. Made as posted using fresh parsley in the salsa - didn't change a thing - perfect for our tastes. Thank you mandagirl - love adding great tasting recipes to my Seafood collection.