Pan-Seared Seasoned Salmon with Mango Salsa
- 2 salmon fillets 6-7 ounces each
- 2 tbsp panko breadcrumbs or your favorite bread crumb
1 tsp chili powder
- 1 tsp brown sugar
½ tsp paprika
½ tsp granulated garlic
½ tsp granulated onion
¼ tsp black pepper
½ tsp sea salt
- ½ cup mango small dice
- ½ cup pineapple small dice
- ¼ cup red onion small dice
- 1 tbsp cilantro finely chopped
- juice from half a lime
Blend the seasonings and breadcrumbs together. Place the prepared seasoning mix on a plate
Place the salmon in the seasoning blend, making sure to fully coat the non-skin side of the salmon fillets.
If the fillets aren't fully coated when you turn them over, use the seasoning that didn't stick to the fillets to fill in the spots, pressing it down into the salmon.
Heat a saute pan over high heat, then (carefully) add 1-2 teaspoons of vegetable oil to the pan. Turn the heat down to medium-high and place the coated salmon fillets seasoned side down in the pan.
Once you've seared the salmon on the seasoned side, continue cooking the skin side down for an additional 5-7 minutes over medium heat. If you prefer a less cooked salmon, you can cut down that cooking time.
Cut the mango, pineapple and red onion into a small dice.
Finely chop the cilantro.
Mix everything together in a small bowl with the juice from one half a lime.
The salsa can be stored for up to 24 hours. It will start to get soft right away so the sooner it's used the better
Serve the seasoned salmon on a bed of rice or your favorite grain with the mango salsa and enjoy!
Recipe via Ask Chef Dennis