Pan-Seared Salmon with Fennel and Dill Salsa on Yahoo! Food

Super Easy and Fast

Theresa - March 26, 2007 12:01:02 PM PST

I made this meal in under twenty minutes, and cleaned up! The salmon and salsa were great. However, cooking the salmon on the stove produced a bit of a lingering odor. And I did have to cook the salmon a lot longer than the recipe called for, about 8 minutes on each side. I would also consider letting the salsa sit for a while so that the veggies pick up more of the red-wine vinegar flavor.

30 of 31 found this review helpful.

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it was really good!!!

sundanceidol101 - June 5, 2007 03:37:28 PM PST

I loved this recipe for the tangy flavor and the delicious scense of "knowing exactly what your doing" !!!

13 of 15 found this review helpful.

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Easy salmon

m3573 - May 27, 2008 06:29:37 PM PST

The salsa to this recipe is very good. However, when I cook salmon...only 4 min. on the George Forman Grill...done!

7 of 8 found this review helpful.

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Hail Salmon!

kodos88 - April 7, 2008 06:13:36 PM PST

You really can\'t go wrong with salmon. Quick, healthy, tasty, and filling.

You can also just go for a simple lemon and/or butter sauce. Or teriyaki and ginger. Or just plain. Personally, I find that a small side of (vegetarian) baked beans goes great with pan-seared salmon.

7 of 8 found this review helpful.

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goody

DooDoo - October 15, 2007 01:22:12 PM PST

very good .... very good for you ... low fat, high fiber, now we\'re on the right track eh ?

6 of 9 found this review helpful.

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BBQ

sdcamy - June 25, 2008 12:13:30 PM PST

I would BBQ it instead of pan searing it, then the smell is outside. Use a wire basket and burn off any remaining salmon on the bbq.

1 of 1 found this review helpful.

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A little more

mikil100 - August 17, 2009 12:50:34 PM PST

If you really want to have a crispy salmon, salt the top of it before you cook to dry it out a little ( ONLY the top- it\\'ll make it more crispy)

Then rub the skin side with butter and stick it in a HOT pan with oil thats already smoking- cook five minutes skin side down, then 2 mins skin side up...should be very crisp on the outside and warm and juicy inside

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Pretty good

Leeny - June 30, 2008 04:50:34 PM PST

I\'m eating this as I type. It was very easy to make and the salsa goes well with the salmon. Pretty healthy dish as well.

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LOVE IT

netjets75 - June 25, 2008 08:45:48 AM PST

You know, I\'m startingt my diet and I saw the salmon and belive it or not it\'s going to be my dinner for tonight!!! It looks GOOOOOOOD...

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I AM A PROFESSIONAL CHEF

chefryangee - June 24, 2008 05:43:48 PM PST

Yep - cooking time is incorrect - as well as the picture. 1 pound of salmon feeding four people for dinner? That breaks down to a four ounce portion. The picture seems to be more like a 1/2 pound (or 8 ounce for those keeping score) portion. My suggestion would be to purchase around 1.5 to 2 pounds of salmon for 4 people (adults) and trim it into 4 pieces, then butterfly those pieces in order to insure a quick and uniform cooking time. The tomato - fennel salsa is a standby in my cafe, but those looking for a more traditional approach can substitute onion for the fennel and make "good ole pico de gallo". One of my favorites for four people is to grab a can of chipotle (in adobo) from the grocer

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OK

javierleon50 - May 28, 2008 04:48:54 PM PST

Salmon was good but i didn\'t like the salsa probably because i didn\'t like the fennel.

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another low cal salmon recipe

meetali p - May 28, 2008 11:45:08 AM PST

i have always got rave reviews for my simple salmon dinners. one of my husband\'s favs is when i marinate the salmon fillets in a mixture of olive oil, soy sauce, course ground mustard, ginger n garlic.

i let it sit for about 20 mins while i clean up the kitchen and in another 5 mins, i pan sear it.

turns out brilliant everytime and i get all the compliments ;)

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Good Here

william d - May 28, 2008 06:25:47 AM PST

Finish off the salmon by placing it under the broiler for 2 minutes.
Set the temp to high. This gives salmon a very thin, crisp, golden brown finish that is dry and vey tasty.

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