Pan-Seared Salmon, Sun-Dried Tomato Avocado Salsa
- 2 cups baby arugula
- 2 oz. julienne sun-dried tomatoes
- 1 oz. julienne shallots
- 2 oz. flat leaf parsley
- 2 lemons, juiced and deseeded
- 1 tsp. Dijon mustard
- 3/4 cup extra virgin olive oil
- Pinch of salt and fresh cracked black pepper
- 3 avocados, diced
- 1 tsp. minced garlic
- 2 tsp. Tabasco
- 1 tbsp. extra virgin olive oil
- 1 tbsp. chopped cilantro
- 2 tsp. minced shallots
We may be biased, but one of the tastiest ways to satisfy a craving for healthy fats is with a piece of salmon.
Take your recipe game up a notch with a few pointers from executive chef Chi Chan of Mastro’s Ocean Club in Fort Lauderdale, Florida.
His recipe for Pan-Seared Salmon with Sun-Dried Tomato, Arugula Salad, and Avocado Salsa is one of our absolute favorites. It’s also keto- and paleo-friendly.
Simple to prepare, the recipe requires a handful of ingredients you most likely already have in your kitchen.
“My wife loves the avocado salsa,” Chan says. “I put it on almost everything. It’s so easy to make and complements the salmon very well.”
Pro tip: Don’t overcook the salmon. Once the skin starts to crisp, it’s ready.
Heat sauté pan medium heat. Rub the skin side with extra virgin olive oil. Then season salmon with salt and pepper, especially on skin side.
Sear the salmon, skin side down, for three minutes or until the skin is crispy.
Flip the salmon and add some fresh thyme and 1 tbsp. butter. Baste the warm butter over the fish. Cook and release the flavors to finish cooking
After fish is cooked, let rest and begin plating.
Place the salad in the middle of the plate with the vinaigrette tossed in. Place the salmon on the salad, with the salsa garnished on the salmon. Drizzle extra virgin olive oil around the plate and enjoy.
“Pair the dish with a nice glass of white wine or cucumber- and mint-infused water for a non-alcoholic option,” Chan says.