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Wednesday, August 22, 2012

Grilled Salmon with Pepper and Onion Salsa

Serving suggestion
Serving suggestion (Photo credit: Wikipedia)
By Juvy S. Iliwiliw

The rule for griddle pans: The heavier, the better. Cast-iron is the best choice. Although there are many nonstick versions that do an acceptable job, cast-iron gives food the charred taste that is as close as possible to the taste of food cooked on the grill (minus the mess of setting up charcoal). The trick to this dish? The pan has to be very hot so the fish won't stick and will come out with nice charred lines.

So, start looking for your griddle pan now and try using it again with this grilled salmon with pepper and onion salsa dish, you will love it enough to never keep your griddle pan anymore.


You will need:

For the salsa:
1/2 cup red bell pepper, cubed

1/2 cup yellow bell pepper, cubed

1/4 cup onion chives, chopped

1/8 cup red onion, chopped

1 tablespoon lemon juice

2 tablespoons extra-virgin olive oil

salt and pepper to taste

Mix all the ingredients and set aside. You can prepare this salsa an hour ahead but not any longer than that or it will get mushy.

For the fish:
4 fillets of salmon, skin on

extra virgin olive oil

salt and freshly cracked black pepper

Here's how:

1) Season the fish with all the ingredients and set aside. Make sure the salmon is clean and bone-free for easy eating. Also, the salmon should be cold but not frozen.

2) Heat griddle pan until smoking then place salmon skin-side-up. Cook  until the skin is crispy is no longer sticking to the pan, around 3 minutes.

3) Turn salmon using a fish spatula or any wide spatula and sear the other side for another 3 to 4 minutes. Top with salsa and serve.

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