Pan-Seared Wild Salmon with Citrus Salsa
Other sustainable fish that you can use: Arctic char and Spanish mackerel.
Total time to prepare: 35 minutes
¼ small red onion, very thinly sliced
1 jalapeño, seeded and minced (optional)
¼ cup cilantro leaves
2 Tbs. canola oil, divided
2 bell peppers, sliced
½ lb. zucchini, sliced
Freshly ground black pepper
½ tsp. kosher salt, divided
1 lb. wild salmon fillet, cut into 4 pieces
• Make the salsa: Segment the orange and lime. Cut the orange segments into quarters. Toss the orange and lime segments in a bowl with the onion, jalapeño, and cilantro. Set aside.
• Heat 1 Tbs. of the oil in a large non-stick skillet over medium-high heat. Sauté the peppers and zucchini until well browned, 3-5 minutes. Season with pepper and ¼ tsp. of the salt. Remove the vegetables and keep them warm. Wipe out the skillet with paper towels.
• Heat the remaining 1 Tbs. of oil until shimmering. Season the fish on both sides with pepper and the remaining ¼ tsp. of salt and add to the skillet, skin side up. Cook until golden brown on the bottom, about 3 minutes. Turn and cook for another 3 minutes, or until just cooked through.
• Transfer the fish to 4 plates, spoon on the salsa, and serve with the vegetables.
Total Fat: 14 g
Saturated Fat: 2 g
Protein: 27 g
Carbohydrates: 12 g
Fiber: 3 g
Cholesterol: 50 mg
Sodium: 300 mg