How to Prepare Yummy Healthy Spicy Seared Salmon & Salad

Healthy Spicy Seared Salmon & Salad. I made this salmon to accompany "Zataran's Black Beans and Rice". It was a quick and easy fix for a busy workday dinner. The salmon turns out juicy on the inside, crispy and brown on the outside and spicy from the combination of seasonings. If you desire to tone it down a notch. Healthy Spicy Seared Salmon & Salad instructions.

Cut salmon into four equal size portions. Season salmon portions with salt, black pepper and thai spice. Heat butter and olive oil in a pan on high heat. You can have Healthy Spicy Seared Salmon & Salad using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Healthy Spicy Seared Salmon & Salad

1. You need 500 grams of Norwegian Salmon (deboned and skin on).
2. It's 1 tbs of Butter.
3. It's 2 tbs of Olive Oil.
4. You need 1 tsp of Salt and Black Pepper.
5. You need 1 tsp of Robertsons Exotic Thai Spice.
6. You need 2-3 sprigs of Dill (fresh).
7. Prepare 2 of Lemons (cut in wedges).
8. It's of Salad:.
9. It's 20 grams of Wild Rocket.
10. You need 20 Grams of Micro Crimson Leaves (Wooworths).
11. You need 1 cup of Chopped tomatoes (or cherry toms if you preper).
12. It's 1 of Avo (thick choped or sliced).
13. It's 1/2 of Cucumber (sliced).
14. You need 100 g of Danish Feta.
15. Prepare of Salad Dressing (optional).

The salmon should now be opaque half way through. Whip up an impressive meal with this easy-to-follow salmon and spicy potato salad recipe. Salmon fillets are pan-seared until the skin is crispy, while the inside remains tender and juicy. Pair it with a side of Southeast Asian-inspired potato salad, and enjoy a little spice with every appetizing bite.

Healthy Spicy Seared Salmon & Salad instructions

1. Cut salmon into four equal size portions.
2. Season salmon portions with salt, black pepper and thai spice.
3. Heat butter and olive oil in a pan on high heat.
4. Once hot, add dill sprigs to fry for 30 seconds and lower heat to medium (you can remove dill or leave in pan as required).
5. Place salmon portions skin side down in pan and fry for 5-7 minutes without moving them.
6. Whilst the Salmon sears, add all the salad ingredients together in a bowl and toss (with small amount of salad dressing if required). Plate salad into 4 plates as the base for your dish. You can also plate salad ingredients in a deconstructed manner if you dont like tossing them together (see pic).
7. After 5-7 minutes lightly drizzle Salmon with juice from two lemon wedges and turn the Salmon over to the other side and cook for another 2-3 minutes.
8. Plate Salmon straight out of the pan onto the salad base, skin side facing up. Add 1-2 lemon wedges per plate for drizzling as required.

Heat a dry cast iron skillet. NOTE: To prevent the butter from burning, add it after the pan is hot.; Next, lay the fish carefully into the pan, skin side down. Cook until the fish turns opaque most of the way up the sides, then flip and cook until done. Place the salmon in the prepared pan. Whisk vinegar and honey in a small bowl; drizzle half of the mixture over the salmon.