.:: { Kitchen } Pan-Fried Salmon with Mexican Salsa ::.

One of the things I like to do on a lazy weekend is experiment with a new recipe. Nothing beats that content feeling when you tackle a new awesome recipe and happily add something new to your repertoire.

This recipe is inspired by Mexican flavors, and it is one that definitely goes to my favorite list. The crispy-skinned salmon – I really like covering salmon with flour before frying, it “seals” the seasonings inside and the skin gets really crispy and crunchy – is delicious and the salsa adds so much freshness to the dish.

Pan-Fried Salmon with Mexican Salsa

2 slices salmon
A pinch of cumin
A pinch of paprika
Salt & pepper to taste
2 tbs plain flour
3 tbs vegetable oil

Salsa:
1 tomato
1/2 avocado
1 jalapeno
1/2 red onion ( optional )
A handful cilantro
1 lime
Salt & pepper to taste

1. Prepare salsa – chop vegetables and mix them together in a bowl. Juice lime, add to the salsa mix. Season with salt & pepper. Keep in the refrigerator until serving time.

2. Season salmon with cumin, paprika and salt & pepper.

3. Sprinkle 1/2 tbs of flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.

4. Heat oil in a frying pan. Add the salmon fillets, skin side on the bottom. Cook the salmon for 3 minutes, or until the bottom side is nicely browned. Flip and cook for another 3 minutes.

5. Place salmon on a plate of brown rice, top with salsa.

 

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