Fish

Pan-Seared Salmon with Strawberry Pomegranate Salsa

Cook with:
Filippo Berio Mild & Light in Colour Olive Oil
Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients:

For Salsa:

  • 60g strawberries
  • 30g pomegranate seeds
  • 1 shallot, finely chopped
  • 2 tbsp chopped fresh mint
  • 2 tbsp honey
  • 1 tbsp lemon juice

For Salmon:

  • 3 tbsp Filippo Berio Extra Light Olive Oil, divided
  • 2 tbsp Filippo Berio Gran Cru Balsamic Vinegar
  • 4 salmon fillets
  • 1/2 tsp salt and freshly ground pepper
  • 1 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 2 cloves garlic, minced

Method:

  1. For Salsa: In bowl, toss together strawberries, pomegranate seeds, shallot, mint, honey, lemon juice and salt. Let stand at room temperature until ready to serve or up to 1 hour.
  2. For Salmon: Season salmon all over with salt and pepper. Whisk together 2 tbsp olive oil, lemon juice, Dijon, honey and garlic; brush over salmon.
  1. Heat remaining olive oil in large nonstick skillet set over medium-high heat; cook salmon, flipping once, for 7 to 10 minutes or until fish flakes easily but is still slightly opaque in center. Transfer to serving platter; top with salsa. Drizzle with balsamic vinegar. Serve immediately.

Cooks tips:

Add a pinch of hot pepper flakes or a finely chopped jalapeño pepper to the salsa for a fresh topping with some kick.