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Sauted Salmon with Hot Salsa

Updated: May 5

Nutrition Facts

Per serving:

Calories: 485

Total Fat: 40 g

Carbohydrates: 2 g

Added Sugar: 0 g Sodium: 450 mg

Protein: 27 g

Serving Size: 4

Ingredients ● 2 salmon fillets, skin on or off (1 lb ) ● Salt ● 3 tablespoons grapeseed oil ● 1/2 cup chopped red onion ● Juice of 2 limes, about 1/4 cup ● 1 large garlic clove, minced ● 1 to 3 hot green chiles, such as serrano, minced ● 1 Roma or other plum tomato, diced ● 2 avocados, cut into chunks ● 1/3 cup chopped cilantro

Instructions ● Marinate the salmon with dash salt and lime juice for 20 minutes and set aside. ● Heat the vegetable oil in a saute pan. Pat the salmon dry with paper towels. Lay the salmon down on the hot pan skin side . Adjust the heat so the fish is sizzling. Let this cook undisturbed for 2 minutes. ● Put the onion and lime juice into a large bowl and add the garlic, chiles, diced tomato, avocado chunks and cilantro. Add salt to taste. ● Use a soup spoon to baste the salmon with the hot oil. Do this on each fillet until the meat tightens a little and turns completely opaque, about 30 seconds per fillet. ● Carefully remove the salmon from the pan with a spatula; it should come right up, or stick in only one or two small spots, and place it crispy side up on the plate, add the salsa at the side

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