Pan-Seared Chili Lime Salmon, Sauté of Heirloom Cherry Tomatoes, Green Leaf Lettuce


Delicious, crunchy salmon skin

Delicious, crunchy salmon skin

 

 

Today’s post is brought to you by the letter “D” for delicious. This dish literally takes 15 minutes to prepare and so deliciously healthy and satisfying you will make it time and time again.

 

Pan-Seared Chili Lime Salmon with Sauté of Heirloom Cherry Tomatoes over a bed of Green Leaf

Cook Time: 15 minutes 

1 8oz portion of skin on, pin-boned Salmon

1/2 pint Cherry tomatoes, I love Satur Farms heirlooms

1 small shallot or vidalia onion, diced

1 clove garlic, minced

1 T mexican oregano, I use Dean & DeLuca brand

1 T chili pepper blend, I use Dean & DeLuca brand

1 portion green leaf lettuce, can substitute for any lettuce 

2 T coconut oil

1 t kosher salt, divided 

Freshly ground black pepper

1 lime, juiced 

2 T hot sauce, I used Empanada Mama’s red sauce, always on hand 🙂 

 

  • Place a large sauté pan on high heat.
  • Prep all your ingredients and have them ready to go for a quick cooking session.
  • Mince the onion, halve your cherry tomatoes, mince the garlic.
  • Season your salmon with the salt and pepper.
  • Mix together the two spices and set aside. 
  • Once the pan is smoking hot, add 1 T of coconut oil. Remove from heat and place your salmon skin down into the pan. 
  • Hold the fish down so the skin is completely in contact with the pan. You can do this with your hand, a spatula or another pan. 
  • Place the pan back on the stove and reduce heat to medium high. 
  • Continue to cook until skin is golden brown and crispy. 
  • Remove your salmon with tongs and place into spice mixture. 
  • Cover both sides and return to the pan. 
  • Brown both sides of salmon with spice mixture. Should take 2-3 minutes per side. 
  • Remove salmon to the side to rest a moment.
  • Add 1/2 T of coconut oil to the pan, and add the onion and garlic. 
  • Scrape the pan to remove all bits of caramelized salmon and spices.
  • Continue to cook on medium high until onion has started to soften, about 3 minutes. 
  • Add your tomatoes and turn the heat up, add the juice of half a lime, season with remaining salt and pepper. 
  • Cook for a few moments to soften tomatoes and add your hot sauce. 
  • In your serving bowl, add lettuce tossed with remaining lime juice, coconut oil and seasoned with salt and pepper. 
  • Remove sauté from the heat. 
  • Place your Salmon atop the greens and cover with the sauté. 

 

The salmon will start to wilt the greens and sauté will mix with the seasoning on the salmon and create magic. 

 

Absolutely delicious and easy, healthy meal that you can interchange with many different flavorings.

 

I hope you try this out! 

 

Cheers,

 

Chef Sean Gallagher

 

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