Caribbean Salmon
Ingredients
Pineapple Mango Salsa
- 1 Cup Pineapple, diced
- 1 Cup Mango, diced
- 1/2 Cup Green Bell Pepper, diced
- 1/2 Cup Red Bell Pepper, diced
- 1/2 Cup Red Onion, diced
- 1/4 Cup Fresh Cilantro, roughly chopped
- 1 teaspoon Fresh Lime Juice
- 1 teaspoon Crushed Red Pepper Flakes
- Salt and Pepper to taste
Crispy Salmon
- 1 pound Salmon Fillets, cut 2 inches wide with skin
- 2 Tablespoons Olive Oil
- Salt and Pepper to taste
Instructions
Pineapple Mango Salsa
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Combine all ingredients in medium bowl. Mix thoroughly .Refrigerator for 1 hour to allow the flavors to blend.
Crispy Salmon
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Rinse the salmon and make sure all the scales are off the fillet. Cut the salmon fillet in 2 inch wide pieces, unless already done by the store. Pat each fillet with paper towels until they are completely dry.
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Place the fillets on a plate skin side up and put them in the refrigerator uncovered for 30 minutes to dry out the skin.
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Heat a skillet over medium-high heat for about 3 minutes. Pour the olive oil in the skillet. Once the oil begins to shimmer, season the skin side of one of the salmon pieces with salt and pepper and place it in the skillet skin side down. Season the flesh side of the fillet while in the skillet. Repeat this process for each piece of salmon.
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Cook for about 5 minutes to get the skin crispy and turn the fillets. Cook for another 5 minutes.
Recipe Notes
Pineapple Mango Salsa
The star of the show! Here are a few serving suggestions to make this Caribbean Salmon with Pineapple Mango Salsa a complete meal you and your family and friends will enjoy and remember! Here's a few tips to get the best flavor:
Mangoes: should be firm with a slight give when pressed on the top and have a slight sweet smell.
Pineapples: ready when you can smell that delicious pineapple aroma when you smell the bottom.
Red Onions: after your dice them, soak them in water and a couple teaspoons of white vinegar to pull out the sulfur and tone down the spiciness.