Let salmon shine on your plate at dinner by following this elegant recipe for pan-fried salmon with a refreshing and delicious salsa. Crisped salmon skin adds texture to the dish, as well as visual appeal. Impress dinner guests with this salmon dish that is as simple as it is sophisticated.
- 2 salmon fillets with skin (about 5 oz each)
- extra virgin olive oil
- micro cilantro
For the salsa
- 3 tablespoons genmai (brown rice), boiled
- 2 tablespoons tomato, finely diced
- 2 tablespoons cucumber, deseeded and finely diced
- 2 tablespoons red onion, finely diced
- 1/2 tablespoon jalapeno, finely chopped
- 1/2 tablespoon cilantro (coriander) leaves, finely chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- 1 teaspoon light soy sauce
- black pepper
To make the Genmai Salsa, place all the ingredients in a bowl and mix well.
- Take the skin off the salmon fillet, season the salmon with salt and pepper.
- In a heated frying pan with some olive oil, pan fry the salmon skin with the outer side facing the heat. Place the salmon fillet on top of the skin while doing this to add weight and prevent it from curling. Once the skin stays flat move the salmon fillet and pan fry on its own. Flip the skin so it gets crispy on both sides and take out when done.
- Move the salmon in the frying pan to the salamander and broil until medium rare.
- Plate some Genmai Salsa, place the salmon fillet on top of the Genmai Salsa, then top the salmon with the Genmai Salsa again. Garnish with some micro cilantro on top, and prop the salmon skin against the salmon fillet.