Salmon With Salsa Fresca
This versatile recipe works beautifully with halibut or swordfish, whether grilled, broiled, or roasted. The salsa, simple yet bold, benefits from a brief rest to let the flavors meld, making each bite irresistibly fresh and zesty.
Ingredients
- 1 salmon fillet approximately 1½ pounds, preferably with the skin intact
- 2 large ripe tomatoes or 3–4 ripe plum tomatoes cored and finely diced
- ½ large white onion peeled and finely minced
- ¼ habanero or jalapeño chili deseeded, stemmed, and minced (adjust to taste)
- ½ cup fresh cilantro leaves or flat-leaf parsley roughly chopped
- Juice of 1–2 limes adjusted to preference
- Salt and freshly ground pepper to taste
- 2 tablespoons neutral oil such as canola or corn
Instructions
- Step 1
- Preheat a charcoal or gas grill to a moderate heat level, ensuring the rack is positioned about 4 inches from the heat source. Alternatively, preheat your oven to 500°F (260°C).
- Step 2
- In a mixing bowl, combine the diced tomatoes, minced onion, chili, cilantro, lime juice, and a pinch of salt. Stir to incorporate and set aside, allowing the flavors to meld.
- Step 3
- Season the salmon fillet with salt and pepper. For grilling, lightly coat the fish with a small amount of oil. Place the salmon on the grill, skin side down, and cook for 4–5 minutes before turning it over. Continue cooking for an additional 3 minutes, or until the salmon reaches medium-rare doneness.
- Step 4
- If roasting, heat a nonstick skillet over high heat for about a minute. Add the neutral oil, followed by the salmon, skin side up. Sear the fillet for one minute, then transfer the skillet to the preheated oven. Roast for approximately 10 minutes, or until the fish reaches medium-rare. Let the salmon rest briefly before removing the skin. Flip the fillet and serve, accompanied by the prepared salsa fresca.