Welcome to Salt & Guava’s first post ever! I’m so happy you are reading this! Since it’s my first post, I want to start off with a little bit about myself. I live in Washington, D.C., with my husband Tom. As you may have guessed, I really enjoy cooking and creating recipes! I grew up in Miami, Florida, but my background is Colombian. As a result, much of my inspiration in developing recipes comes from my Hispanic heritage. I hope you enjoy these recipes as much as I do in creating them!
Now, let’s talk about the important stuff – the food.
I came up with this particular recipe on a Friday night this past summer. After work, I went straight to the grocery store outside of my Metro stop to grab some ingredients that looked fresh. I wanted to develop a meal that was healthy but would take no longer than 30 minutes to prepare. I grabbed some ingredients to make a delicious, sweet pineapple salsa, soon realizing that a pan-seared salmon would be the best meal on a summer night to accompany it.
Although it’s not summer anymore, I’m officially extending the season for a little more time so you can make this crispy, fresh, and vibrant meal!
The best parts of the pan-seared salmon are how crispy the salmon gets and the way the grill brings out the extra sweetness from the pineapple. The avocado adds a cool creaminess to the dish, and the jalapeno provides a nice kick to it all!
The trick to a perfect pan-seared salmon is two-fold:
- Making sure that the salmon is patted dry and at room temperature (seasoning with salt and pepper when dry); and
- Heating the oil in the pan before adding the salmon. I like to wait a few minutes for the oil to heat up, and then add a single drop of water to the oil to see if it bubbles. If it does, I know it’s time to add the salmon.
Once the salmon is all crisped up, finish it in the oven for a few minutes to make sure the insides are perfectly cooked.
While it’s in the oven, prepare the salsa by grilling it on the pan. The charred pineapple brings out extra sweetness (especially for pineapple that’s not fully ripe) and adds great flavor to the dish. But if you want to avoid the hassle of using an extra pan, then just omit the step and chop up the pineapple in a small dice.
Combine the salsa ingredients together, adding avocado last because it browns easily. Then spoon the salsa over the salmon for the perfect summer meal. I find that this best pairs with white rice and a glass of white wine, but if you are on Whole30 or a Paleo diet, this would go great with a fresh side salad!
Crispy Pan Seared Salmon with Charred Pineapple Salsa
A simple and delicious pan-seared salmon that is under 30 minutes to make and is paired with a sweet and savory pineapple avocado salsa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dishes
- 1/2 cup of pineapple
- 1/4 cup of chopped tomatoes
- 1/8 cup of red onion, diced
- 1/8 cup of cilantro, packed; plus more for garnish
- 1/2 of an avocado, diced
- 2 teaspoons of jalapeños, finely diced
- Juice of 1/2 a lime
- 1/2 teaspoon of kosher salt or sea salt
- 1 pound of salmon, either skin off or skin on one side – ask store to cut in 4 pieces
- 3 1/2 – 4 tablespoons of extra virgin olive oil
- 1/4 teaspoon of kosher salt or sea salt
- 1/8 teaspoon of pepper
For the salsa:
- Heat a grill pan over medium heat, after the grill is hot add thick slices of pineapple and grill each slide for about a minute. You’ll want to see those dark grill marks on the pineapple. Remove from the grill once all sides of the pineapple have been grilled.
- Once the pineapple is cooled, chop the pineapple and add it to a bowl along with the tomatoes, red onion, cilantro, avocado, jalapeño, lime juice, and salt. Taste the salsa and see if it needs more salt and set aside.
For the salmon:
- Preheat your oven to 425 degrees Fahrenheit.
- Pat dry the salmon fillets, and season both sides with the salt and pepper.
- Heat a large non-stick skillet over medium-high heat and add the olive oil and swirl it so the whole pan is covered in oil, wait a few minutes to ensure the oil is hot. I like to add a drop of water to the oil to see if it bubbles, if it does – then it is hot enough.
- Gently place the salmon fillets on the pan, if your salmon has skin, the skin side should be facing you. It’s important to not over crowd the pan either, so if they all don’t fit at once, work in batches. Cook the salmon on the non-skin side for about 2-3 minutes, then using a pair of tongs grab gently check under to see if it’s nice and golden, if so, flip the rest and cook the other side for 3 more minutes.
- Place the skillet in the oven and bake for about 6-10 more minutes. It might take more or less time depending on how thick your fillets are and how well done you like your fish.
- Carefully remove the skillet from the oven (don’t forget to use the oven mitts!) and remove salmon from the pan and let it rest for a few minutes.
- Once you are ready to plate, spoon some white rice on a plate, add a salmon fillet and spoon a big spoonful of the salsa over the dish. Garnish with chopped cilantro and enjoy!
- If you can, let the salmon come up to room temperature before cooking for a crispier and more evenly cooked fish.
- I like to add the avocado last in the salsa, so it doesn’t have too much time to brown!