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With this summer weather in Southern California being so UNNECESSARILY HUMID there is a serious need for light and fresh food. Can any of my fellow SoCal friends deal with this humidity? I certainly cannot. I don’t live in Florida for a reason! Sorry Floridians, no shade but I just don’t do humidity. I’m slowly melting like the witch from the Wizard of Oz. I’m a puddle of human sadness with the Monica in Barbados hair from friends. Not cute. Ok, enough complaining.
Since the weather has not been on my side, I’ve been working on creating super light and fresh dishes that are both easy to make and fill you up without creating an heat wave in your kitchen. My air conditioner would be working on over time trying to keep the kitchen cool if I made everything in the oven! This Salmon dish is a quick sear away from being ready in 15 minutes flat. Yas.
This uses all of the best tropical summer fruit so you can really work on getting your fruit intake for the day. Health is important, ya know. Strawberries, Mango and Pineapple give this salsa the tropical kick you need to take you back to that one time you went on a cruise in the Caribbean and didn’t think about work for a week! Wasn’t that time magical? This is quick, tasty and easy to make on a weeknight when you want something delicious and fast. Bon Appetit y’all!
- 1 mango (large) chopped
- 1/2 pineapple (or 1 cup chopped)
- 1 1/2 cup strawberries chopped
- 1 lime (juiced)
- 2 tbsp seeded jalapeno chopped
- 2 cloves garlic minced
- 1/4 cup cilantro chopped
- 1/2 cup white onion chopped
- 1 medium tomato chopped
- 4 6oz Salmon Filets
- 1-2 tbsp olive oil
- 1/2 lemon (juiced)
- salt and pepper
- Mix all salsa ingredients together and let sit while you make the salmon.
- Heat non-stick or cast iron skillet over medium high heat (medium for cast iron).
- Pour a small amount of olive oil on salmon and coat with salt and pepper, rub in with your hands to ensure even seasoning.
- Once hot, pour remaining olive oil in the pan. Wait about 30 seconds for the oil to heat up and place salmon filets in pan skin side up and cook until lightly crispy. Approx. 4-5 minutes.
- Once the salmon is crispy and easily comes off of pan, flip and cook the skin side down 3/4 minutes or until salmon is medium well or just cooked through.
- Take out of pan and squeeze a small amount of lemon juice onto each filet.
- Once cooled off a bit, top with salsa and enjoy!