Seared Salmon with Avocado Salsa Verde
by Judy Kim
INGREDIENTS
by Judy Kim
INGREDIENTS
15 oz. prepared salsa verde
1/4 c. Chopped cilantro
2 tbsp. Chopped red onion
2 avocados, diced
4 salmon pieces, about 2 lb.
extra-virgin olive oil
kosher salt
Freshly ground black pepper
2 limes, cut in half
1/4 c. Chopped cilantro
2 tbsp. Chopped red onion
2 avocados, diced
4 salmon pieces, about 2 lb.
extra-virgin olive oil
kosher salt
Freshly ground black pepper
2 limes, cut in half
DIRECTIONS
In a small mixing bowl combine salsa verde, cilantro, red onion, and avocados. Mix together and set aside.
Preheat large cast iron skillet over medium-high heat. Meanwhile pat salmon dry thoroughly and season with salt and black pepper. Add 1 tablespoon olive oil to skillet. When oil is hot but not smoking add salmon skin side down. Cook salmon 4 to 5 minutes on each side. Repeat steps for remaining salmon.
Serve salmon with large spoonful of avocado salsa verde and squeeze of lime.
Preheat large cast iron skillet over medium-high heat. Meanwhile pat salmon dry thoroughly and season with salt and black pepper. Add 1 tablespoon olive oil to skillet. When oil is hot but not smoking add salmon skin side down. Cook salmon 4 to 5 minutes on each side. Repeat steps for remaining salmon.
Serve salmon with large spoonful of avocado salsa verde and squeeze of lime.
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