Pan-Seared Salmon with Mexican Squash Salsa

Staff Writer
Pan-Seared Salmon with Mexican Squash Salsa
Pan-Seared Salmon with Mexican Squash Salsa
Will Budiaman

Pan-Seared Salmon with Mexican Squash Salsa

When farmers markets are brimming with sublime summer squash and sweet, juicy corn, it's only natural to wish that summer could go on forever. Alas, everything comes and goes in the end, and that means it's important to make the most of what's out there before it's all gone. So here's a quick, simple, and delicious dinner idea for a busy weeknight.

See all zucchini recipes.

Click here to see Sensational Summer Squash Recipes.

Ready in
30 m
2
Servings
699
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup finely diced Mexican squash (or summer squash of your choice)
  • 3 Tablespoons olive oil
  • Two 6- to 8-ounce salmon fillets
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ear corn, husked, kernels removed from the cob
  • 1/2 Cup diced grape tomatoes
  • 1/2 Cup cilantro, chopped
  • 2 dried bird's-eye (Thai) chile peppers, chopped finely
  • Juice of 1/2 lime

Directions

Preheat the oven to 450 degrees.

Spread the zucchini out on a baking dish or sheet, coat with 1 tablespoon of the olive oil, and roast for 20 minutes.

Meanwhile, heat the remaining oil in a skillet large enough to hold both fillets over high heat until almost smoking. Season the fillets with salt and pepper, to taste. Add the fillets skin side down and sear until the skin is crisp, the flesh along the sides turns opaque, and the fillets release easily, about 4 minutes.

Using a fish spatula and your other hand, carefully flip the fillet. Cook the other side for 4 minutes. (For medium rare, aim for an internal temperature of about 135 degrees.) Remove from the heat.

Mix all of the remaining ingredients together in a bowl and combine with the roasted zucchini. Season with salt and pepper, to taste. Serve the salsa on top of the fish.

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.

Nutritional Facts

Total Fat
48g
74%
Sugar
7g
N/A
Saturated Fat
9g
45%
Cholesterol
109mg
36%
Protein
44g
89%
Carbs
25g
8%
Vitamin A
71µg
8%
Vitamin B12
6µg
100%
Vitamin B6
2mg
85%
Vitamin C
96mg
100%
Vitamin E
11mg
53%
Vitamin K
38µg
47%
Calcium
68mg
7%
Fiber
4g
17%
Folate (food)
106µg
N/A
Folate equivalent (total)
106µg
26%
Iron
2mg
14%
Magnesium
114mg
29%
Monounsaturated
23g
N/A
Niacin (B3)
20mg
98%
Phosphorus
584mg
83%
Polyunsaturated
10g
N/A
Potassium
1406mg
40%
Riboflavin (B2)
0.4mg
23.6%
Sodium
1048mg
44%
Thiamin (B1)
0.6mg
43%
Zinc
1mg
9%

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