When we made this recipe the finished dish was gobbled up by all employees present. The fresh mango, pineapple and strawberries make a beautiful bright salsa. If you are beyond the elimination phase and have reintroduced peppers, the addition of diced jalapeno is wonderful but the salsa doesn’t need it if following a strict AIP diet. The dish is so bright and colorful, pleasing to both the eyes and the palate it is a perfect summertime dish.
- 4 (6 oz) skinless salmon fillets (about 1-inch thick)
- Sea salt
- 2 oz olive oil
- 1/2 pineapple diced
- 1 mango peeled, pitted, and diced
- 1/2 red onion diced
- 8 strawberries stemmed and diced
- 1/2 cup fresh cilantro chopped
- 1 lime juiced
- Mix all of the above ingredients together and serve over skillet seared salmon.
- Pat both sides of salmon dry with paper towels, season both sides evenly with sea salt. Heat an oven safe 12-inch skillet over medium-high heat. Add oil and once oil is shimmering add salmon top side down first. Leave some space between fillets and cook about 4 minutes, without moving, on the first side until golden brown on bottom then flip salmon to opposite side and place pan in 400 degree oven until salmon has cooked through, about 2 - 3 minutes longer. Serve warm with Mango Pineapple salsa over the top.
Skillet Seared Salmon with Caribbean Mango Pineapple Salsa (AIP)