GOOD TO KNOW To impart more flavor and moistness, cook the salmon fillets with the skin intact. The skin will cook to a delightful crisp, but you can remove it before serving if desired.
Yield serves 4
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together lime juice, honey, and 1 tablespoon oil; add cucumbers, pineapple, scallions, jalapeño, and basil. Season with salt and pepper; toss gently to combine.
- Pat dry salmon; generously season with salt and pepper. In a large skillet, heat remaining 1 tablespoon oil over medium-high; add salmon, skin side down. Cook until skin is crisp and salmon is opaque about three-quarters of the way through, 4 to 6 minutes. Turn salmon, and continue to cook just until opaque throughout, 2 to 4 minutes. Serve salmon topped with salsa.
- (Per Serving)
- Calories: 385
- Fat: 19.7g (2.7g Saturated Fat)
- Protein: 40.1g
- Carbohydrates: 11.3g
- Fiber: 1.1g
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