Seared Salmon with Cilantro-Cucumber Salsa - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

The salmon is easy: a simple pan sear with salt and pepper. The salsa is the star of the show and adds color, flavor, and texture. Prepare the salsa ahead of time so that the flavors have a chance to meld.

Ingredients

Cilantro-Cucumber Salsa:

  • ½ cucumber, thinly sliced
  • 1 cup cherry tomatoes, halved
  • ½ bell pepper, julienned
  • 2 Tbsp. chopped red onion
  • 1 Tbsp. chopped fresh cilantro
  • 1 Tbsp. lime juice
  • 1 tsp. canola oil
  • 1 tsp. honey
  • ½ tsp. red pepper flakes
  • ½ tsp. salt

Salmon:

  • ½ tsp. canola oil
  • 4 (5 oz.) salmon fillets
  • ¼ tsp. pepper

Optional Garnishes*:

  • 1 lime, cut into wedges

Directions

  1. Gently toss together cucumber, tomatoes, bell pepper, onion, and cilantro.
  2. In a small bowl, whisk together the lime juice, 1 teaspoon canola oil, honey, red pepper flakes, and salt.
  3. Pour the lime juice mixture over the cucumber mixture and toss gently to coat. Refrigerate until ready to use.
  4. Sprinkle the salmon fillets on both sides with pepper. In a large frying pan, heat the remaining ½ teaspoon canola oil over medium-high heat. Add the fish to the pan and cook, turning once, until opaque throughout (4-5 minutes per side).
  5. Top fish with salsa and garnish with lime wedges to serve.

*Optional garnishes have not been included in the rating of this recipe.

Nutritional analysis per serving: Calories 335; Total Fat 21g (27% Daily Value); Saturated Fat 4.5g (22% DV); Trans Fat 0g; Cholesterol 78mg (26% DV); Sodium 380mg (16% DV); Total Carbohydrate 6g (2% DV); Dietary Fiber 1g (4% DV); Total Sugars 4g; Includes 1g Added Sugars (3% DV); Protein 30g; Vitamin D 80% DV; Calcium 2% DV; Iron 4% DV; Potassium 15% DV; Vitamin B12 190% DV; Niacin 110% DV; Vitamin D 80% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/seared-salmon-with-cilantro-cucumber-salsa/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796