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This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.
This recipe for crispy pan-seared salmon with peach and corn salsa is not only filled with summer flavor, but it’s a quick and easy meal that will impress your gang. With just a few minutes of prep, this meal can be on the table in 15-20 minutes.
If you like to get things done ahead of time, make the salsa earlier in the day and save it in the refrigerator for dinner time. All it requires is chopping and tossing a few ingredients into a bowl with a simple dressing.
If you shy away from salmon because you have made it incorrectly and ended up with dry tasteless fish, then you’re in the right place. I’m going to explain how to make moist, perfectly cooked salmon fillets with crispy, restaurant quality skin.
Perfect pan-seared salmon should have crisp skin and moist, tender flesh. Start by drying the skin side of the fish with paper towels. To keep the salmon from sticking to the pan, make sure the pan is pre-heated and the oil is starting to glisten. If the pan is not hot enough when you begin, the fish will form a bond with the pan’s surface as it heats up, making it hard to turn without destroying the skin. The key is to cook the salmon most of the way through with the skin side down in order to insulate the delicate flesh from the direct heat of the pan.
I served this dish with mashed cauliflower. I’ve finally perfected the process so that the end result is creamy and smooth like mashed potatoes. It was a delicious combination of flavors and textures when served under the salmon and topped with the sweet salsa.
- Prep time:
- 20min
- Total time:
- 20min
- Servings:
- 4
Ingredients
For the Salmon
- 1 1/2 lbs. Coho Salmon
- 2 tsp. extra virgin olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
For the Salsa
- 2 medium-size ears of sweet corn, charred or grilled
- 2 small nectarines or peaches, diced small (I use one of each)
- 1/2 seedless cucumber, diced small
- 1 small jalapeno pepper, ribs and seeds removed, minced
- 1/4 cup diced red onion
- 1/4 cup cilantro, minced
- 3 Tbsp. olive oil
- 2 Tbsp. fresh lime juice
- 1 Tbsp. water, as needed to thin
- 1 clove garlic, minced
- 1 tsp. honey
- 1/4 tsp. salt
For the Mashed Cauliflower
- 2 16 oz. packages riced cauliflower or 1 large head cauliflower (about 3 lbs.)
- 3 Tbsp. unsalted butter
- 3 cups water
- 1 tsp. kosher salt
Instructions
For the Salmon
- Press the salmon fillets between paper towels to thoroughly dry. Season on all sides with salt and pepper.
- In a large, stainless cast-iron pan, or carbon steel skillet, heat oil over medium-high heat until it shimmers. Reduce the heat to medium-low, then add a salmon fillet, skin-side-down. Press firmly in place for 10 seconds, using the back of a flexible fish spatula to prevent the skin from buckling.
- Add the remaining fillets, one at a time, pressing each with a spatula for 10 seconds, until all fillets are in the pan.
- Cook, pressing gently on back of fillets occasionally to ensure good contact with the skin, until the skin releases easily from pan, about 4 minutes. If the skin shows resistance when you attempt to lift a corner with the spatula, allow it to continue to cook until it lifts easily. Continue to cook until salmon registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare or 130°F (54°C) for medium, 5-7 minutes total.
- Using the spatula and a fork, flip the salmon fillets and cook on the second side for 15 seconds, then transfer to a paper towel-lined plate to drain. Serve immediately.
For the Salsa
- Char the corn either on a grill, under the broiler or in a skillet. Shave the kernels from the cob and add to a large bowl along with the diced nectarines or peaches, diced cucumber, minced jalapeno, diced red onion and cilantro. Season with salt and pepper.
- In a separate bowl, whisk together the olive oil, lime juice, water, garlic, honey and salt.
- Pour over the salsa and stir to coat.
For the Mashed Cauliflower
- Finely chop the cauliflower (for whole cauliflower only). Halve the cauliflower through the stem. Cut a “V” shape around the core to remove the core from each half. Finely chop the cauliflower. The smaller the pieces, the faster the cauliflower will cook and the creamier the finished dish will be.
- Place the cauliflower in a saucepan with the water and salt. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the cauliflower is tender, about 10 minutes.
- Drain with a fine mesh strainer over a large bowl, reserving the cooking liquid.
- Return the drained cauliflower to the empty pot. Add the butter and additional seasoning to taste.
- Mash or purée using an immersion blender or food processor. Add some of the reserved cooking liquid, as needed, to reach your desired consistency. Be cautious to not add too much.
- Serve hot.
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The salmon looks wonderful!