crispy salmon with cherry tomato salsa
- 4 salmon filet skinless (approx
. 175g each)
- 4 tablespoons garlic olive oil (or just olive oil)
- Salt & pepper to taste
Send by mail
- 2 pints cherry tomatoes (the multicoloured ones would be perfect)
- 1 cup basil shredded
- 1 clove of garlic grated
- 1/2 cup olive oil (a nice quality one)
- 1/4 cup green onions chopped
- Salt and pepper to taste
Have you ever enjoyed a crispy salmon filet in a restaurant and wondered why your salmon doesn't taste that way when you make it at home? If you answered yes then this recipe is for you! I absolutely love the fresh salsa to put on top of it! It is a dish that is full of textures and colours.
preparationSlice the cherry tomatoes into thin slices so they resemble the size of a dime, add them into a bowl. Add the basil, garlic, olive oil, green onions and the salt and pepper to taste. Reserve in the fridge to marinate the flavours up to 1 day in advance.
Salt and pepper all sides of the salmon. In a skillet on high warm the garlic olive oil, add in the filets of salmon. Sear 2 minutes on each side making sure there is a nice golden crust on it. If the crust has not developed continue to cook longer. Remove and reserve until your ready to eat it in a warming oven.
When serving arrange the salmon on a dish and cover a portion of the filet with the tomato mixture.