Pan-Seared Salmon with Mexican Squash Salsa

Pan-Seared Salmon with Mexican Squash Salsa
Staff Writer
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.

2
Servings
248
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.

Nutritional Facts

Total Fat
23g
33%
Sugar
4g
4%
Saturated Fat
19g
79%
Carbohydrate, by difference
10g
8%
Protein
2g
4%
Vitamin A, RAE
175µg
25%
Vitamin C, total ascorbic acid
24mg
32%
Vitamin K (phylloquinone)
156µg
100%
Calcium, Ca
60mg
6%
Choline, total
14mg
3%
Fiber, total dietary
3g
12%
Folate, total
46µg
12%
Iron, Fe
1mg
6%
Magnesium, Mg
24mg
8%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
49mg
7%
Selenium, Se
1µg
2%
Sodium, Na
132mg
9%
Water
138g
5%
Zinc, Zn
1mg
13%

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.