This dish here is how I would define Summer Eating at it’s very, very best.

Crispy Salmon with Strawberry Basil Salsa

Something Fresh and Healthy and completely delicious that took almost no time at all to prepare (but would still knock someone’s socks off!).

I would make this for a fast and easy weeknight meal (did it twice in the last 10 days!) but would just as easily serve this as an elegant and beautiful entrée for a Summer dinner party. I don’t know how mnay dishes I would say that about- but this is definitely one of them.

Crispy Salmon with Strawberry Basil Salsa

I was thinking that it would even be great for 4th of July if you were having people over? Even if you just grilled an entire slab of salmon, this salsa would make it really special and the taste!!! So good….

Crispy Salmon with Strawberry Basil Salsa

I know grilling is more standard this time of year (and I am sure is awesome for this dish) but there is something so fantastic about that seared crispy hot salty salmon skin and the contrast with the cold, juicy, sweet and herbal salsa. (Also, the hint of fresh mint is the perfect touch!) I hope you guys at least throw this one in your repetoir sometime over the next few months!

Crispy Salmon with Strawberry Basil Salsa

This is how you make Crispy Salmon with Strawberry Salsa:
In a heavy pan or skillet, heat the vegetable oil over medium high heat. Sprinkle the salmon with kosher salt on both sides. Place the salmon skin side down in the pan. Cook without moving for about 3 minutes and then flip over to the skin side up. Cook until crispy on the outside and just cooked through in the center, about 6 minutes total.

Crispy Salmon with Strawberry Basil Salsa

To make the Salsa:
Gently combine everything in a medium sized bowl and season to taste with a little kosher salt. Spoon the salsa over the hot crispy fish and serve immediately.

Crispy Salmon with Strawberry Basil Salsa

Recipe: Crispy Salmon with Strawberry Basil Salsa

Ingredients

  • 12 ounces Salmon Filet, Skin on
  • 2 tablespoons vegetable oil
  • Strawberry Basil Salsa
  • 2 cups strawberries, small diced
  • ¼ cup red onion, small diced
  • 1/2 cup loosely packed fresh basil leaves, very finely sliced into ribbons
  • ¼ cup loosely packed fresh mint leaves, very finely sliced into ribbons
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • kosher salt to taste

Instructions

  1. In a heavy pan or skillet, heat the vegetable oil over medium high heat.
  2. Sprinkle the salmon with kosher salt on both sides. Place the salmon skin side down in the pan. Cook without moving for about 3 minutes and then flip over to the skin side up. Cook until crispy on the outside and just cooked through in the center, about 6 minutes total.
  3. To make the Salsa:
  4. Gently combine everything in a medium sized bowl and season to taste with a little kosher salt.
  5. Spoon the salsa over the hot crispy fish and serve immediately.

Preparation time: 10 minute(s)

Cooking time: 6 minute(s)

Number of servings (yield): 2

Print Recipe  
Crispy Salmon with Strawberry Basil Salsa

This dish here is how I would define Summer Eating at it’s very, very best.

Crispy Salmon with Strawberry Basil Salsa

Something Fresh and Healthy and completely delicious that took almost no time at all to prepare (but would still knock someone’s socks off!).

I would make this for a fast and easy weeknight meal (did it twice in the last 10 days!) but would just as easily serve this as an elegant and beautiful entrée for a Summer dinner party. I don’t know how mnay dishes I would say that about- but this is definitely one of them.

Crispy Salmon with Strawberry Basil Salsa

I was thinking that it would even be great for 4th of July if you were having people over? Even if you just grilled an entire slab of salmon, this salsa would make it really special and the taste!!! So good….

Crispy Salmon with Strawberry Basil Salsa

I know grilling is more standard this time of year (and I am sure is awesome for this dish) but there is something so fantastic about that seared crispy hot salty salmon skin and the contrast with the cold, juicy, sweet and herbal salsa. (Also, the hint of fresh mint is the perfect touch!) I hope you guys at least throw this one in your repetoir sometime over the next few months!

Crispy Salmon with Strawberry Basil Salsa

This is how you make Crispy Salmon with Strawberry Salsa:
In a heavy pan or skillet, heat the vegetable oil over medium high heat. Sprinkle the salmon with kosher salt on both sides. Place the salmon skin side down in the pan. Cook without moving for about 3 minutes and then flip over to the skin side up. Cook until crispy on the outside and just cooked through in the center, about 6 minutes total.

Crispy Salmon with Strawberry Basil Salsa

To make the Salsa:
Gently combine everything in a medium sized bowl and season to taste with a little kosher salt. Spoon the salsa over the hot crispy fish and serve immediately.

Crispy Salmon with Strawberry Basil Salsa

Recipe: Crispy Salmon with Strawberry Basil Salsa

Ingredients

  • 12 ounces Salmon Filet, Skin on
  • 2 tablespoons vegetable oil
  • Strawberry Basil Salsa
  • 2 cups strawberries, small diced
  • ¼ cup red onion, small diced
  • 1/2 cup loosely packed fresh basil leaves, very finely sliced into ribbons
  • ¼ cup loosely packed fresh mint leaves, very finely sliced into ribbons
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • kosher salt to taste

Instructions

  1. In a heavy pan or skillet, heat the vegetable oil over medium high heat.
  2. Sprinkle the salmon with kosher salt on both sides. Place the salmon skin side down in the pan. Cook without moving for about 3 minutes and then flip over to the skin side up. Cook until crispy on the outside and just cooked through in the center, about 6 minutes total.
  3. To make the Salsa:
  4. Gently combine everything in a medium sized bowl and season to taste with a little kosher salt.
  5. Spoon the salsa over the hot crispy fish and serve immediately.

Preparation time: 10 minute(s)

Cooking time: 6 minute(s)

Number of servings (yield): 2