Argentinian · beginner
Argentinian Pan Seared Salmon With Charred Tomato Salsa Criolla
Crispy skin salmon fillets topped with a vibrant salsa criolla made from charred tomatoes, peppers, and crisp red onions.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place plum tomato halves cut-side down in a dry heavy skillet over high heat for 4 minutes until skin is deeply charred, then cool and dice.
- 02
In a medium bowl, combine diced charred tomatoes, red onion, yellow bell pepper, apple vinegar, extra virgin olive oil, and cilantro.
- 03
Season the salsa criolla with half a teaspoon of salt and let sit at room temperature to marinate.
- 04
Pat salmon fillets thoroughly dry with paper towels and season skin and flesh sides with salt and black pepper.
- 05
Heat 2 tablespoons olive oil in a non-stick skillet over medium-high heat until shimmering.
- 06
Lay salmon skin-side down, sear undisturbed for 4 minutes until skin is golden and crisp, flip gently and cook for 3 more minutes until done.
- 07
Plate salmon crisp skin-side up and spoon room-temperature salsa criolla over each fillet immediately.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing
High-heat cooking of protein in a pan to form a brown crispy crust while keeping the interior tender and moist.
Notes from the kitchen
- Pressing down lightly on the salmon fillets with a spatula during the first minute prevents the skin from curling up.
- Make the salsa criolla first so the onions soften slightly in the vinegar while cooking the fish.
- Original home-cooking adaptation inspired by Argentinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.