A mildly spicy salmon fillet placed into a hot cast-iron skillet to sear to a succulent, golden-brown perfection, and then topped with a mediterranean-inspired salsa fresca that offers a bit of cool and bit of bright-tanginess, makes for a perfect pan seared salmon, and makes an appetite happy.
It gives comfort, and becomes a delectable little luxury of a meal.
It warms from within, and offers an opportunity for gratitude for each bite taken.
Pan Seared Salmon with Mediterranean Salsa Fresca Recipe
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqhs49a7wZMjNXsk4_gYu5CdaTtvOh5-ooiRR67hww-oHLTu_wHtuh05m5_16phXmfycsHTiBcmUpP12r0TouwaPWlvTScl-75SZNMILukBA1Uk0RxiuJI8NmPqk6j5CCV6TAxgp6nac/s640/pan-seared-salmon_thecozyapron_05-15-15_2.jpg)
Ingredients:
• 4 salmon fillets, skinned (roughly 1 ¼ – 1 ½ pounds)
• Canola oil
• 1 teaspoon paprika
• 1 teaspoon granulated garlic
• ½ teaspoon granulated onion
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Pinch cayenne pepper
• 1 teaspoon grated lemon zest
• Mediterranean Salsa Fresca (recipe below)
Preparation:
- Place the salmon fillets onto a plate or into a large bowl, and drizzle in about 2 tablespoon of the oil; then, sprinkle in the paprika, the granulated garlic and onion, the cumin, coriander, salt, pepper, cayenne and lemon zest, and toss everything gently to coat the fillets evenly and well; allow the salmon to marinate for at least 20 minutes, or even over night.
- Place a large cast-iron skillet over medium-high heat, and drizzle in about 2-3 tablespoons of the oil; once the oil is hot, add in the salmon fillets, and allow them sear on that first side for about 4 minutes, or until a deep, golden-brown; then, flip over and allow them to cook and sear on the other side for about 4 more minutes; remove from skillet.
- Serve with seared salmon generously topped with the Mediterranean Salsa Fresca, and a side of Toasted Couscous, if desired.
Ingredients:
• 1 cup small cherry or sugar tomatoes, quartered
• 1 small persian cucumber, finely diced
• ¼ yellow bell pepper, finely diced
• 2 tablespoons pitted kalamata olives, diced
• 2 tablespoons finely diced red onion
• 1 teaspoon chopped fresh dill
• 1 teapsoon chopped flat-leaf parsley
• ½ teaspoon grated lemon zest
• 1 teapsoon lemon juice
• Salt
• Black pepper
Preparation:
- Combine all ingredients up to and including the lemon juice in a small bowl, and add a couple of pinches and salt and pepper; mix with a spoon to combine, and serve immediately, or keep covered and in the fridge until ready to serve.
Recipe Adapted : Pan Seared Salmon, for When the Simplest Things Just Make You Happy @ thecozyapron
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