SUNSET® Roasted Salmon with Pacific Rim TOV Orange Ginger Salsa
This sassy salsa is perfect paired with the rich flavor of salmon. The salsa is also tasty served over your favorite grilled fish, scallops or chicken.
Makes 4 entrée servings – Salsa recipe makes about 2 1/2 cups
2 SUNSET® Tomatoes on the Vine
1 large orange
2 tsp very finely minced ginger
2 Tbsp minced white onion
2 tsp fresh lime juice
2 Tbsp chopped fresh cilantro
1/4 tsp ground coriander
1/2 tsp sugar
2 Tbsp Thai sweet chili sauce*
1/4 tsp kosher salt
4 (6-ounce) thick, boneless, skinless
Salt and black pepper
2 Tbsp vegetable oil
Garnish: fresh cilantro sprigs
Preheat an oven to 450°F.
To make salsa: Dice tomatoes into 1/4″ pieces and set in a strainer to drain off any excess juice. Cut peel off orange and dice orange into 1/4″ pieces, discarding any seeds. Add to tomatoes to drain.
In a medium bowl mix together remaining salsa ingredients. Add drained tomatoes and orange and stir to combine. Set aside.
To cook and serve salmon: Season salmon on each side with salt and pepper. Heat oil in a large ovenproof skillet until hot. Place salmon flesh side down in skillet and sear over medium-high heat until lightly golden. Turn salmon over and sauté about a minute more. Set pan of salmon in oven to cook until fish is slightly opaque in center and just done. (The timing will vary depending on thickness of salmon, so check it often. It shouldn’t take more than a couple of minutes.)
Place each piece of salmon on a warm plate and top with salsa. Garnish with cilantro.
*Thai sweet chili sauce is available at well-stocked Asian grocers. Be sure you purchase sweet chili sauce and not the hot sauce variety.