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Ingredients
wild caught sockeye salmon with skin, cut into serving sizes
olive oil
microgreens
McCormick Garlic Salt - gluten free
2 tablespoons melted butter
black pepper
1 jalapeno pepper, minced
½ of lime juiced
¼ of red onion, diced
⅓ cup fresh cilantro, chopped
kosher salt
1 cup cherry tomatoes, halves
Instructions
- Drizzle olive oil over the salmon, season with garlic salt, black pepper then butter.
- Heat a cast iron pan over medium heat. While the pan is heating, combine the tomatoes, jalapeno, red onion, lime juice, 2 tablespoons olive oil, cilantro and season with salt and pepper. Mix nicely and set aside.
- Sear the salmon on both sides about 2 to 3 minutes depending on how thick they are until done.
- Serve salmon with the tomato salsa and top with microgreens. Yum!
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1 comment
A great and healthy recipe! Microgreen-enriched food should be encouraged nowadays for its exceptional nutritional benefits and vibrant flavors. It’s a fantastic way to boost the health value of any meal!
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