Salmon with Salsa

Estee Kafra Recipe By
  • Cook & Prep: 48 h
  • Serving: 4
  • No Allergens

I love recipes that are both convenient and delicious, making this one high up on the favorites list. The salsa is best made in advance, and can dry in your fridge the whole week of Yom Tov. Serve it alongside chicken or just as a salad on its own. Enjoy!

Ingredients (17)

Main ingredients

Start Cooking

Prepare Salsa

  1. In a small pot, bring the vinegar, sugar, water, lemon juice, salt, and spices to a boil. Cook over medium heat until sugar is dissolved and spices are fragrant, about five minutes. Let cool another five minutes.

  2. Meanwhile, place the mango, veggies, and ground ginger into a glass jar and mix well.

  3. Pour warm brine over them and let cool completely.  Cover and refrigerate for two days.

Note:

Use within 10 days.

Prepare Salmon

  1. Season salmon fillets lightly with salt and pepper.

  2. Preheat a large, heavy frying pan over medium-high flame, and add oil. When the oil is hot, add the salmon fillets, flesh-side down, and sear until golden brown and crisp, about three minutes.

  3. Turn fillets over and sear skin-side down until salmon is just cooked through, about three minutes. (You may need to cook it a few minutes more over low heat if you want it well done.) Remove salmon from pan.

  4. Let cool for a few minutes and serve with salsa.

Credits

Photography: Daniel Lailah

Styling: Amit Farber

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