1 nice thick slice of salmon fillet (skin on)
1 medum size tomato
2 green onions
1/2 english cucumber (deseeded)
two tablespoons of vegtable oil
two tablespoons of rice wine vinegar
How to make Seared Salmon Fillet with Dill and Chive Salsa
Prepare a fine dice of tomato and cucumber. Chop the green onions, chives and fresh dill, combine all in a bowl and add the oil and vinegar. Mix.
In a hot nonstick pan, add 1 tablespoon of oil and place the salmon flesh side down. Lower heat to medium high and cook for 2 to 3 minute until crust forms. Turn down heat to medium and turn over to skin side. Cook on medium heat for about 7 minutes. Remove from pan and set aside.
For this dish I served a plain rice flavored with some chopped chilies and fresh curry leaves.
Place rice in small ramekin and unmold on plate. Place salmon on rice. Spoon salsa over and around salmon.
If you prefer your salmon grilled, that would work well too!