Seared Salmon with Mango-Mint Salsa

From Cook's Country | June/July 2009

Why this recipe works:

To develop a crisp crust for our Seared Salmon with Mango-Mint Salsa, it was important to use a nonstick skillet and heat it over medium-high heat with a little oil until the oil smoked. The smoke was a surefire indicator that the pan was hot enough. It was also essential to pat the salmon… read more

To develop a crisp crust for our Seared Salmon with Mango-Mint Salsa, it was important to use a nonstick skillet and heat it over medium-high heat with a little oil until the oil smoked. The smoke was a surefire indicator that the pan was hot enough. It was also essential to pat the salmon fillets dry before adding them to the skillet—if the fish was damp, it did not brown properly.

less

Serves 4

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection