Pan-Seared Salmon with Strawberry Pomegranate Salsa
Categories: Fish
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 Mild & 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
- 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.
- 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.
- 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.
