Seared Salmon Fillet with Dill and Chive Salsa Recipe

Seared Salmon Fillet with Dill and Chive Salsa


  • 1 nice thick slice of salmon fillet (skin on)

  • 1 medum size tomato

  • 2 green onions
  • 1/2 english cucumber (deseeded)
  • chives
  • fresh dill
  • two tablespoons of vegtable oil
  • two tablespoons of rice wine vinegar

How to make Seared Salmon Fillet with Dill and Chive Salsa

  • Salsa

Prepare a fine dice of tomato and cucumber. Chop the green onions, chives and fresh dill, combine all in a bowl and add the oil and vinegar. Mix.

  • Salmon

In a hot nonstick pan, add 1 tablespoon of oil and place the salmon flesh side down. Lower heat to medium high and cook for 2 to 3 minute until crust forms. Turn down heat to medium and turn over to skin side. Cook on medium heat for about 7 minutes. Remove from pan and set aside.

  • For this dish I served a plain rice flavored with some chopped chilies and fresh curry leaves.

  • Place rice in small ramekin and unmold on plate. Place salmon on rice. Spoon salsa over and around salmon.

If you prefer your salmon grilled, that would work well too!

  • yongfook
    yongfook says

    this looks wonderful!

  • k9gardner
    k9gardner says

    I made it without the green onions because my bf is kind of allergic to them. I just left them out, perked it up a little with some lemon juice, and it was perfect. Great recipe, easy to make, very refreshing on a summer night. Thanks for posting the recipe!

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