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
<ol>
<li>Drizzle olive oil over the salmon, season with garlic salt, black pepper then butter.</li>
<li>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.</li>
<li>Sear the salmon on both sides about 2 to 3 minutes depending on how thick they are until done.</li>
<li>Serve salmon with the tomato salsa and top with microgreens. Yum!</li>
</ol>
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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