This amazing dinner idea with salmon is easy. Pan-seared crispy salmon and two vibrant sides is healthy, delicious and ready in 30 minutes.
Update: My recipe for salsa verde deviled eggs won the Sam's Salsa Blogger Challenge.
I have big news. I am never making homemade salsa again. Sam's fresh salsas are that good not to mention convenient. I feel like I picked every ingredient in Sam's Salsa from my garden. I'm hard pressed to choose a favorite as each is so vibrant, real and natural. I just l♥︎ve them. Not only that, but they make easy work of these salmon dinner and sides recipes.
This recipe for pan seared salmon with two side dishes has a bit of Mediterranean flair. Crispy salsa verde cucumbers and a refreshing watermelon jicama bulgur salad are healthy sides that round out the meal. Easy, elegant and ready in under 30 minutes makes my entree in this challenge an amazing salmon dinner.
Oh, and don't forget that creamy tzatziki. It's a very good blend of Sam's salsa verde salsa and Greek yogurt.
Salsa Salmon Ingredients
- crispy mini cucumbers, no need to peel, but trim the ends
- Full fat plain Greek Yogurt (I prefer the Fage brand) for the richest tzatziki
- bulgur wheat gets covered in boiling water and then rests for 1 hour until tender
- Greek feta in a block for the best flavor and texture
- Wild caught salmon with the skin on because sustainability is important
- The highest quality olive oil has a source and an expiration date on the bottle
- Grapeseed oil for its high smoke point
- Grape tomatoes, arugula and cilantro from your garden or local farmer
Step-by-Step Guide to Cooking Crispy Skin Salmon
- Start by patting the fish dry with paper towels and letting the salmon rest at room temperature for 15 minutes.
- Choose a well-seasoned or non-stick pan that can tolerate high heat cooking. I like cast iron, carbon steel or a ceramic stainless steel pan
- Preheat the pan over medium high heat with a high smoke point oil like grapeseed, avocado or peanut oil. Ghee works well, too.
- Season the salmon right before adding to the pan.
- When the oil is shimmering (not smoking), add the salmon, skin side down. Reduce the heat to medium and gently press the salmon to the pan with the back of a spatula for 30 seconds to insure even contact.
- When the salmon appears opaque about 50% up the side, flip it and finish cooking another 1 to 2 minutes or until an internal temperature of 120F.
FAQ
Yes, even a day in advance
I suggest soaking the bulgur in boiling water and draining it well in advance. Chill it in the fridge, so it's ready to toss with the rest of the ingredients. Plate the salad with arugula and cheese just before serving.
Absolutely. It will be just as good.
Of course. Any firm fillet will work. I also like mahi mahi and halibut.
Salmon Dinner
Ingredients
- 3 mini cucumbers, thinly sliced
- 2 tablespoons Sam's Salsa Verde Salsa
- 1 cup full fat plain Greek yogurt
- ¼ cup Sam's Salsa Verde Salsa
- 2 cups cooked bulgur
- 1 cup Sam's fresh Watermelon Jicama salsa
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 8 grape tomatoes
- 2 cups baby arugula, halved
- 2 tablespoons freshly crumbled feta cheese
- 4 (6 oz. each) salmon fillets
- 1 tablespoon Southwest seasoning
- 2 tablespoons grapeseed oil
- Fresh cilantro for garnish
Instructions
- In a serving bowl, toss cucumbers with salsa verde salsa; cover and chill.
- In another small bowl, blend Greek yogurt and salsa verde salsa to make tzatziki; cover and chill.
- In a large bowl, gently toss bulgur, watermelon jicama salsa, olive oil, salt and tomatoes until well mixed.
- Place arugula on serving plate and top with bulgur mixture. Sprinkle with feta. Chill bulgur salad until ready to serve.
- Season salmon with your favorite Southwest seasoning.
- Heat grapeseed oil in large skillet over medium-high heat until hot and shimmering. Place salmon in pan, skin side down. Reduce heat. Cook the salmon for 4 minutes (do not move it) or until golden and crisp. Flip the fillets Cook 2 minutes more or until just barely cooked in the center or to your liking.
- Serve salmon topped with salsa verde tzatziki. Arrange on plate with bulgur salad and cucumbers. Garnish with cilantro.
Nutrition
Lisa Keys says
Fresh and healthy dinner...so good.