PAN-SEARED SALMON WITH TOMATO AND CORN SALSA Here are two tips for perfectly cooked fish with the crispiest skin ever. First, run a knife along the skin of the salmon in a windshield wiper–like motion, pressing out any excess moisture so the skin will crisp and not steam. Second, get your cast-iron pan really hot and be liberal with oil. In this recipe, salmon is topped with a best-of-the-summer salsa made from tomatoes, corn, and basil. Make the salsa without the avocado ahead of time, then when ready to serve, cook the fish and fold in the avocado.
- 1 cup cherry tomatoes, cut in half
- 1 cup fresh corn kernels (from about 2 ears)
- 1 avocado, pitted and diced
- 1⁄4 red onion, minced
- 1⁄2 cup chopped fresh basil
- Juice of 1 lime
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 4 (6-ounce) skin-on salmon fillets, pin bones removed
HOW TO MAKE IT
- In a medium bowl, combine the cherry tomatoes, corn, avocado, red onion, basil, lime juice, 1 tablespoon of the oil, and pinch of salt and pepper. Toss well and set aside.
- Heat a medium cast-iron fry pan over medium-high heat and add the remaining 2 tablespoons oil.
- Pat the salmon skin dry with a paper towel. Run a knife along the skin, removing excess moisture. Season with salt and pepper.
- Place 2 of the fillets in the pan, skin-side down, and cook for 3 to 4 minutes, then flip and cook for 1 minute more, or until a paring knife can be easily inserted without any resistance. Remove the salmon from the pan and let it rest, covered with foil, while you cook the remaining 2 fillets. Arrange the salmon on plates, top with the salsa, and serve immediately.
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