By: Adapted from www.fooddess.com.
This is a fresh, healthy, and vibrant dish. If you’d prefer to fire up the grill instead of searing the salmon, that would be delicious too!
Time: Preparation 20 mins
Serving: 4 Servings
Ingredients
- 1 T lime juice
- 1 T honey
- 2 T rice wine vinegar
- 1 c cucumber
- 4 apricots
- 0.25 c green onion
- coarse salt
- black pepper
- 1 T olive oil
- 4 salmon fillets
Preparation
Preheat oven to 350˚F.
In a medium bowl, whisk together the lime juice, honey, and rice wine vinegar. Add the cucumber, apricots, and green onion, and toss to combine. Sprinkle with salt and pepper to taste. Set aside.
Heat a large, ovenproof, nonstick skillet over medium-high heat. Add the olive oil. Pat the salmon dry with paper towels, and season the flesh side with salt. Add the salmon, skin-side down, to the oil when hot. Sear until the skin is crispy and golden-brown, about 5 minutes. Gently flip the fillets over, and transfer the skillet to the oven. Cook until the tip of a sharp knife is just warm to the touch when inserted into the middle of the salmon. It will be about 5 minutes for medium-rare, and 9 minutes for fully cooked. Transfer to four plates and let rest for 2 minutes. Serve topped with the apricot salsa.
