Chile-Seared Salmon with Sweet Pear Pineapple Salsa

 

Chile Seared SalmonChiles love salmon – they add just the right accent to flavor the salmon to its greatest dimension. Fruity salsa, spiked with chiles, adds just the right complement.

Yield: 2 servings

1 Tablespoon ground mild red chile

1 teaspoon sugar

½ teaspoon salt, plus more for sprinkling

¾ pound fresh salmon filled

1 Tablespoon vegetable oil (optional)

1 cup Sweet Pear Pineapple Salsa

1. In a small bowl, combine the chile, sugar, and salt. Cut the salmon into 2 pieces. Rinse, then pat dry with a paper towel. Rub the chile mixture evenly over the salmon..

2. Sprinkle salt in a heavy, seasoned skilled (or an unseasoned skillet to which you have added the oil). Place over medium-high heat until hot.

3. Saute the salmon for 3 to 5 minutes per side, until crisp and brown on the outside and still moist and bright pink on the inside. Serve on a pool of salsa.

Sweet Pear Pineapple Salsa

Yield: about 2 ½ cups

 

1 d’Anjou or Bartlett pear, peeled, cored and diced

1 8-ounce can crushed pineapple, drained

1 cup dried cranberries or Craisins

½ teaspoon crushed red pequin quebrado, or more to taste

1. In a non-reactive bowl, combine the pear, pineapple, cranberries and chile. Allow to stand for at least 10 minutes before serving.

PER SERVING:  Calories 388, Protein 335 g, Carbohydrates 34 g, Fiber 4 g, Fat 12 g, Saturated Fat 2 g, Cholesterol 96 mg, Sodium 661 mg.

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