King Salmon is best prepared simply and complemented with a vibrantly colored fresh fruit salsa of California-grown strawberries, mango, and avocado. Hellooo Summer!
Main | Appetizer
1lb.freshskin-on King Salmon*, cut into two portions
1tablespoonMeyer lemon olive oil
1/2teaspoonsmoked sweet paprika
For the Salsa:
12ripe strawberriespreferably organic, diced
6fresh mint leavescut into thin ribbons
1tablespoonLimoncello di Capri
sprinkle of cayenne pepper
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.
*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.
Add more avocado to the salsa, if desired.
King Salmon with Limoncello Fruit Salsa https://shescookin.com/king-salmon-with-limoncello-fruit-salsa/