I do like, or at least will eat, salmon when it's covered in a nice creamy sauce that disguises that it is any way related to fish. So I wasn't prepared to like this dish. After all, it's just salmon with some fruit on top. But Mr. L pan seared the salmon fillet in a hot cast iron skillet to perfection. Even without the strawberry fruit salsa I had no problem eating the salmon as it was fork tender, had no fishy taste and, more importantly, didn't contain a single bone.
And surprise, the fruit salsa actually went really well with the pan fried salmon! Who knew?! The salsa wasn't overpowering and the salmon held up well to the fruit flavors. Not that I'll be making this dish on a regular basis, but at least if it's served to me I won't turn up my nose at it!
FOOD NETWORK INSTRUCTIONS:
Tuesday June 7, 2011
Give dinner a tropical twist: Toss diced strawberries and pineapple with lime juice and cilantro, serve over salmon.
Couldn't be simpler to make. Have your husband cook the salmon while you chop up the fruit, add some lime juice and a bit of cilantro and you have dinner.
Note: I used about a cup of strawberries and maybe half a cup of diced pineapple. I used the juice from one lime and probably a tablespoon of cilantro.
Note: I added half a diced jalapeno to this but it must have been a mild pepper as there was no heat and no real flavor transfer. I like the idea of adding a bit of heat to the salsa so next time I'll add more jalapeno to taste.
Note: The only downside to the Salmon with Fruit Salsa was in the presentation. The pineapple sort of took on a red hue from the strawberry juices which made the salsa look a bit muddy. Maybe if I use bigger chunks of fruit next time, the end result will leave the vibrant colors of the strawberries and pineapple.