Skillet Seared Salmon
Skillet Seared Salmon- all phases, serves 4
as adapted from BHG
- 4 – 6 ounces skinless salmon fillets, about 1 inch thick
- 2 teaspoon olive oil, divided
- 4 large roma tomatoes, seeded and coarsely chopped
- 1 jalapeno pepper, seeded and thinly sliced
- 1/4cup fresh cilantro
1.Lightly season salmon with sea salt and pepper. Heat 1 tsp olive oil in large nonstick skillet over medium heat. Add salmon; cook 10 minutes or until salmon flakes easily when tested with a fork, turning once halfway through cooking. If salmon browns too quickly, adjust heat.
2.Transfer salmon to serving platter. Add tomatoes, jalapeno, and 1 tsp olive oil to skillet; cook and stir 1 minute. Spoon over salmon; sprinkle cilantro. Serves 4.