Chile-Seared Salmon with Sweet Pear Pineapple Salsa
Chiles love salmon—they add just the right accent to flavor the salmon to its greatest dimension. Fruity salsa, spiked with chiles, adds just the right complement.
Cooking Time6 min
Total Timeunder 1 hour
OccasionCooking for a date
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturebuttery, fruity
- 1 tablespoon ground mild red chile
- 1 teaspoon sugar
- ½ teaspoon salt, plus more for sprinkling
- ¾ pound fresh salmon filet, deboned
- 1 tablespoon vegetable oil (optional)
- 1 cup Sweet Pear Pineapple Salsa, use about ½ recipe
In a small bowl, combine the chile, sugar, and salt. Cut the salmon into 2 pieces. Rinse, then pat dry with a paper towel. Rub the chile mixture evenly over the salmon.
Sprinkle salt in a heavy, seasoned skillet (or an unseasoned skillet to which you have added the oil). Place over medium-high heat until hot.
Sauté the salmon for 3 to 5 minutes per side, until crisp and brown on the outside and still moist and bright pink on the inside. Serve on a pool of salsa.
2006 Jane Butel