King Salmon is best prepared simply and complemented with a vibrantly colored fresh fruit salsa of California-grown strawberries, mango, and avocado. Hellooo Summer!
Course:
Main | Appetizer
Cuisine:
American
Servings: 2
Author: Priscilla
Ingredients
1lb.freshskin-on King Salmon*, cut into two portions
1tablespoonMeyer lemon olive oil
1/2teaspoonsmoked sweet paprika
For the Salsa:
12ripe strawberriespreferably organic, diced
1yellow mangodiced
1/4avocadodiced
6fresh mint leavescut into thin ribbons
1tablespoonLimoncello di Capri
sprinkle of cayenne pepper
Instructions
Dice the fruit and avocado. Place in a non-reactive bowl. Add the mint and Limoncello and gently mix together. Sprinkle with cayenne pepper.
For the Salmon:
Heat the oven to Hi-Broil. Rinse the salmon, pat dry with paper towels, cut into two portions. Brush the salmon with lemon olive oil, sprinkle with sweet smoked paprika. Place on a rimmed baking sheet, skin side down. Place the baking sheet on the rack, 4-5 inches from the broiler and cook for about 6 minutes, depending on thickness. Remove from oven. Press gently on the fish with a fork, if the flesh parts (flakes) it is done. Do not overcook. Salmon is best when prepared to medium doneness - not completely cooked through.
Recipe Notes
*Buy from a reputable fish market that carries sustainably raised, fresh and farmed fish. There is nothing wrong with farmed fish as long as they are farmed responsibly.