Fiesta Fiesta!

This salmon recipe is actually inspired by a margarita-filled “Fiesta Friday” night in which I actually attempted to “save” my brother’s chicken from getting dry as he cooked it. Being my brilliant self, I decided to add some of the salsa that was on the table into the pan when he wasn’t looking… this method has become a staple with my family-- adding just the right amount of acid, spice, juiciness, and a hint of sweetness (I love to use mango salsa for the combination of spicy and sweet). This may actually be the easiest recipe that takes no more than 20 minutes from start to finish whether you use salmon or chicken and always comes out juicy and delicious. Serve it with a super refreshing Fiesta Salad and you’ve got a winner.*If you are going to make the fiesta salad—read that recipe first! (it is immediately following the directions for the salmon).

My honey would also like to let you all know that this meal would go very well with a crisp, chilled wine such as Riesling or Sauvignon Blanc!

What you need for 2 servings

2 filets of salmon 6-8 ounces each

One container of your favorite salsa

1 to 2 limes depending on juiciness

Heat a skillet large enough for both salmon filets (but not so large that they are drastically far apart, you want the salsa to make a nice bubbly hot tub around the salmon) to medium high heat. Drizzle a little olive oil in the bottom of the pan and sear the top side of the salmon. Flip the salmon and add salsa to cover each piece as well as the lime juice. Cover the pan with a lid and change the heat to low. 

This is when the glorious hot tub begins! The salmon should take about 10-12 more minutes to cook fully through as it bubbles away in the zesty tomato and lime bath. Check the salmon with a fork in the thickest part of the filet, it should flake easily and be opaque.

For the Fiesta Salad:

2 ears of corn, removed from cob

2 avocados, diced

2 tomatoes, diced

1 cucumber, diced

2 limes

Salt and pepper

If you would like to serve the salad with the salmon dish (or any dish really!) the first thing to do is steam the corn—super easy just do it right in the microwave with a lid cracked in one corner and a little water drizzled in the container for 6 minutes. Then let them cool so you can handle them to cut the corn off the cob.

In the meantime, dice the rest of the vegetables—do the avocados last so they don’t brown. To easily cut an avocado into small cubes just score the flesh right inside of the skin and then scoop out the pieces. 

Put all of the veggies into a bowl and squeeze the lime juice on top with salt and pepper to taste. You could add olive oil if you like, but the natural flavors are really so delicious that I choose to let them stand out all by themselves.

So healthy! So easy!