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Sauteed Salmon with Hot Salsa

Shelly Xu
Course Dinner
Servings 4


  • 2 salmon fillets skin on or off (1 lb )
  • Pinch salt
  • 3 tablespoons vegetable oil
  • 1/2 cup chopped red onion
  • Juice of 2 limes about 1/4 cup
  • 1 large garlic clove minced
  • 1 to 3 hot green chiles such as serrano, minced
  • 1 Roma or other plum tomato diced
  • 2 avocados cut into chunks
  • 1/3 cup chopped cilantro


  • Marinate the salmon with a dash of salt and lime juice for 20 minutes and set aside.
  • Heat the vegetable oil in a saute pan. Pat the salmon dry with paper towels. Lay the salmon skin-side-down on the hot pan. Adjust the heat so the fish is sizzling. Let this cook undisturbed for 2 minutes.
  • To make the salsa, put the onion and lime juice into a large bowl and add the garlic, chiles, diced tomato, avocado chunks and cilantro. Add salt to taste.
  • Use a spoon to baste the salmon with the hot oil. Do this on each fillet until the meat tightens a little and turns completely opaque, about 30 seconds per fillet.
  • Carefully remove the salmon from the pan with a spatula; it should come right up, or stick in only one or two small spots. Place salmon on a plate, with salsa on the side.


Main Nutrients: Omega 3 Fatty acids, Vitamin D, Vitamin B, Vitamin C, Magnesium and Potassium
Per serving :
Calories 485
Total Fat 40g
Saturated Fat 5g
Cholesterol 70 mg
Carbohydrates 9 g
Added Sugar 0 g
Sodium 450 mg
Protein 27 g