Skillet Seared Salmon with Caribbean Mango Pineapple Salsa (AIP) - POTG Test Kitchen

August 20, 2018

When we made this recipe the finished dish was gobbled up by all employees present. The fresh mango, pineapple and strawberries make a beautiful bright salsa. If you are beyond the elimination phase and have reintroduced peppers, the addition of diced jalapeno is wonderful but the salsa doesn't need it if following a strict AIP diet. The dish is so bright and colorful, pleasing to both the eyes and the palate it is a perfect summertime dish.

SKILLET SEARED SALMON WITH CARIBBEAN MANGO PINEAPPLE SALSA

ingredients for Skillet Seared Salmon with Caribbean Mango Pineapple Salsa (AIP)

INGREDIENTS

4 (6 oz) skinless salmon fillets (about 1-inch thick)
Sea salt
2 oz olive oil
Salsa
1/2 pineapple diced
1 mango peeled, pitted, and diced
1/2 red onion diced
8 strawberries stemmed and diced
1/2 cup fresh cilantro chopped
1 lime juiced

INSTRUCTIONS

Mix all of the above ingredients together and serve over skillet seared salmon.
Pat both sides of salmon dry with paper towels, season both sides evenly with sea salt. Heat an oven safe 12-inch skillet over medium-high heat. Add oil and once oil is shimmering add salmon top side down first. Leave some space between fillets and cook about 4 minutes, without moving, on the first side until golden brown on bottom then flip salmon to opposite side and place pan in 400 degree oven until salmon has cooked through, about 2 - 3 minutes longer. Serve warm with Mango Pineapple salsa over the top.

By Executive Chef Ann Lotterhos