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Gluten Free Seared Salmon with Microgreens
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 4
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!
