Salmon With Salsa Fresca Food

SALMON WITH SALSA FRESCA

Steps:

• Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
• Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.
• Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
• If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.

PAN SEARED SALMON WITH MEDITERRANEAN SALSA FRESCA

Steps:

• Place the salmon fillets onto a plate, and drizzle enough olive oil to lightly cover all sides.
• In a separate bowl, combine all other ingredients for the salmon and mix well.
• Evenly coat the salmon with mixture and allow the salmon to marinate for at least 20 minutes.
• Combine all salsa ingredients in a small bowl, and salt and pepper to taste, mix with a spoon to combine, cover and keep covered and in the fridge until ready to serve.
• When your salmon is finished marinating, place a large cast-iron skillet over medium-high heat and heat enough olive oil to coat the bottom of the pan.
• Once oil is hot, add salmon and sear on the first side for about 4 minutes, or until golden brown.
• Flip salmon over and cook for another 3-4 minutes, until done.
• Top the cooked salmon with the Mediterranean Salsa Fresca.

GRILLED SALMON WITH CITRUS SALSA VERDE

Steps:

• For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
• For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
• Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

SALMON WITH FRUIT SALSA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.
• Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
• In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.

SALMON WITH VEGETABLE SALSA

Steps:

• In a large bowl, combine the tomatoes, cucumber, avocado, onion, cilantro, jalapeno, lime juice and salt; set aside., Drizzle salmon with lime juice. Sprinkle with salt and cayenne pepper. In a large skillet, cook fillets in butter for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

SALMON WITH FRUIT SALSA BY JEAN CARPER

Steps:

• Remove the skin, then brush on oil and grind on some black pepper. Simply grill, broil, microwave or bake the fish until desired doneness. Combine salsa ingredients. Serve fish with a big dollop of fruit salsa.
• Heat oil in a very large skillet. Add garlic; saute. Add spinach in batches. Stir until just wilted.

GRILLED SALMON WITH MEDITERRANEAN SALSA

Steps:

• Preheat grill to medium heat. Mix parsley, tomatoes, cheese, olives, oil and lemon juice until well blended. Let stand at room temperature until ready to use.
• Grill salmon 5 minutes on each side or until salmon flakes easily with fork.
• Serve each fillet topped with 1/4 cup of the tomato salsa.

SLOW-COOKED SALMON WITH SALSA VERDE

Steps:

• Preheat your oven to 275 degrees F. Brush a half sheet pan with olive oil.
• Season the salmon with salt and pepper. Place the salmon skin-side down on the prepared half sheet pan and place in the oven. Cook for 15 minutes for medium rare (110 degrees F). If you prefer your salmon a little more cooked, continue to cook for another 5 to 10 minutes.
• In the meantime, make the salsa verde. In a mixing bowl, combine the remaining ingredients with 1/2 cup of olive oil. Season with salt and pepper and let stand at room temperature for at least 15 minutes to let the flavors meld, if time allows.

ROAST SALMON WITH LIME SALSA

Steps:

• Preheat the oven to 425°.
• Using a sharp knife, carefully peel the limes; be sure to remove all of the bitter white pith; Working over a bowl, cut in between the membranes to release the lime sections into the bowl; Cut each section crosswise into quarters; Return the limes to the bowl and stir in the onion, cilantro and jalapeño; Add 1 tablespoon of the oil, the sugar and a pinch of salt and toss well.
• Heat the remaining 1 tablespoon of oil in an ovenproof skillet until shimmering; Season the fillets on both sides with salt and pepper and add to the skillet, skinned side up; Cook over moderately high heat until golden brown on the bottom, about 2 minutes; Transfer the skillet to the oven and roast the salmon for 5 minutes, or until just cooked through; Transfer to 4 dinner plates, spoon the salsa on top and serve.

SALMON FILLET WITH FRESH TOMATO SALSA

Steps:

• Combine salsa ingredients (tomatoes through black pepper).
• Mix well and chill.
• Sprinkle salmon with salt and pepper.
• Heat a large non-stick skillet and coat it with olive oil.
• Saute salmon fillet, skin side up, until lightly browned (about 3 minutes).
• Turn fillet, cover, and cook over medium heat until it is opaque throughout. (about 5 minutes).
• Cut fillet diagonally into 4 slices.
• Serve with Tomato Salsa.

SALMON WITH SALSA VERDE

Steps:

• Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.
• Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 - 12 minutes or until cooked through.
• If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.
• Pile the salsa verde on top of the salmon fillets. Serve with the rice.

CITRUS SALMON FILLETS WITH SALSA

Steps:

• For salsa, in a small bowl, combine the tomatoes, pineapple, basil, lime juice, shallots, soy sauce, brown sugar and 1/8 teaspoon pepper. Cover and chill until serving., Place fillets in a greased 13x9-in. baking dish; pour broth into dish. Sprinkle fillets with lemon zest and remaining pepper., Bake, uncovered, at 375° for 10-15 minutes or until salmon flakes easily with a fork. Serve with salsa.

ROASTED SALMON WITH SALSA VERDE

Steps:

• For salmon: Preheat oven to 350°F. Pat salmon dry inside and out with paper towels. Sprinkle inside and out with salt and pepper. Center 36x18-inch heavy-duty foil sheet over heavy large baking sheet. Spray foil with oil spray. Place salmon diagonally on foil. Stuff with lemon and herb sprigs. Close salmon opening. Drizzle oil over salmon. Spray another sheet of foil with oil spray. Place foil sprayed side down over salmon. Crimp foil sheet edges together to seal salmon completely.
• Bake salmon until meat thermometer inserted into thickest part of salmon registers 150°F, about 1 1/2 hours. Remove top sheet of foil. Spoon all juices from salmon into small saucepan. Peel off skin from top of salmon. Scrape off any dark salmon meat. Let salmon cool 1 hour at room temperature. Boil reserved salmon juice until reduced to 1/2 cup, about 4 minutes. Cool. Cover salmon and reduced salmon juice separately and refrigerate overnight.
• Place platter atop salmon. Invert salmon onto platter. Remove foil. Peel off skin. Scrape off any dark meat. Garnish with dill and lemon. Serve with salsa verde.