Crispy Pan Seared Salmon With Avocado Salsa Recipes

CRISPY AND EASY PAN SEARED SPICE CRUSTED SALMON RECIPE WITH AVOCADO SALSA

Steps:

• For the salmon: In a small bowl, combine the garlic powder, cumin, paprika, chili powder, salt and pepper. Sprinkle the seasoning mixture over the salmon.
• In a large pan, heat the olive oil over medium heat. Add the salmon, spice side down, and cook for 4-6 minutes per side or until done.
• For the salsa: Place the avocado, tomato, red onion, cilantro and lime juice in a bowl. Gently toss to combine and season with salt.
• Spoon the salsa over the salmon and serve.

CRISPY PAN SEARED SALMON WITH AVOCADO SALSA

Steps:

• Make the salsa by adding all of the ingredients to a mixing bowl and stirring until well combined. Cover and set aside.
• Combine all of the salmon spices, minus the salt, in a small bowl. Pat the salmon skin dry with a paper towel and then sprinkle the salmon skin with salt.
• Heat a skillet over medium-high heat. Once the skillet is hot, add the oil. Next place the salmon in the skillet, skin side down. While the salmon is cooking, sprinkle the spice mixture evenly over both pieces of fish. You can also sprinkle a little extra salt on top as well. Cook the salmon skin side down for roughly 5-6 minutes, then flip and let the salmon finish cooking for 3-4 minutes depending on thickness. Remove the fish from the skillet and transfer to a plate.
• Finish the salmon by topping it with the avocado salsa and serve immediately. Enjoy!

CRISPY SALMON WITH CITRUS AND AVOCADO SALAD

Steps:

• Season the flesh side of the salmon with the citrus zest, thyme, salt and pepper.
• Remove the skin and white pith from the tangelos, oranges and grapefruits with a sharp knife. Working over a large bowl, cut between the membranes of the grapefruits to release the sections into the bowl. Squeeze the membranes to extract the juice. Slice the tangelos and oranges into rounds and add them to the bowl.
• In a large nonstick skillet, heat 1 tablespoon olive oil until shimmering. Add the salmon, skin-side down, and cook over medium heat, pressing gently with a fish spatula to flatten, until the skin is browned and crisp, about 5 minutes. Flip the salmon and cook until medium, 1 to 2 minutes.
• Meanwhile, add the avocado, herbs, scallions and remaining 2 tablespoons olive oil to the large bowl with the citrus. Season with salt and pepper, then gently toss to mix. Serve the salad with the crispy salmon.