Pan Fried Salmon Fillets With Mango Avocado Salsa Recipes

PAN-FRIED SALMON

Steps:

• Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice.
• Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.

PAN-FRIED SALMON FILLETS WITH MANGO-AVOCADO SALSA

Steps:

• To prepare salsa, whisk lime juice and honey in medium bowl until well combined. Add mango, avocado, onion, jalapeno and stir, gently, until well blended. Cover and refrigerate for an hour or more to let the flavors meld. Season with salt to taste. Serve either cold or at room temperature.
• To prepare the salmon, mix cumin, 1/2 teaspoon salt and pinch of cayenne in a small bowl. Lightly film both sides of salmon fillets with olive oil. Sprinkle the spice mixture evenly over both sides.
• Heat a nonstick skillet over medium-high heat. Cook the fillets until the outsides are lightly browned, 1-2 minutes per side. Lower heat to medium and cook until the salmon is a pale pink throughout, 2-3 minutes per side - depending on the thickness of the fillets.
• Season with more salt, cayenne and black pepper to taste, if desired. Transfer each fillet to a plate. Top each with equal portions of salsa.

PAN-FRIED SALMON

Steps:

• Bring the salmon to room temperature 10 minutes before cooking.
• Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
• The skin can be served or removed easily with a knife or spoon.
• Transfer to a plate and serve as desired.

TILAPIA FILLETS WITH MANGO SALSA

Steps:

• Combine mango, marmalade, lime juice, cilantro, and green onion for salsa in a small bowl.
• Mix together chili powder, pepper, and salt; sprinkle on both sides of tilapia fillets.
• Heat oil in a large skillet over medium heat. Add tilapia and cook until opaque in the center and fish flakes easily with a fork, 3 to 5 minutes per side.
• Serve with salsa.

PAN-FRIED SALMON WITH MANGO-CUCUMBER SALSA

Steps:

• To make salsa, first whisk lime juice and honey in medium sized bowl. Add mango, cucumber, onion, and jalapeno, and stir until well blended. Seal container and refrigerate for at least 1 hour before serving, to allow the flavors to mix. Season with salt to taste.
• To prepare salmon, mix cumin, 1/2 tsp salt, and pinch of cayenne pepper in a small bowl.
• Lightly coat both sides of the salmon in olive oil (spray or with brush).
• Sprinkle spice mixture on both sides of Salmon.
• Heat a small non-stick skillet over medium-high heat. Cook the salmon fillets until the outsides are lightly browned (1-2 minutes per side, depending on thickness). Then lower heat and cook until the fillets are pale-pink throughout (2-3 minutes per side).
• Season with salt, pepper, cayenne, to taste. Transfer fillets to a plate, and top each with 2 Tbsp of salsa mixture.