Pan Seared Salmon with Tropical Salsa

 

I love the beach. No really, I LOVE the beach.

 

There is something so calming and relaxing about sitting on the beach watching the waves wash in and out. The smell of ocean air, the breeze... wish you were there yet?

 

Me too!

 

I was feeling nostalgic for the ocean one night so I thought I would make a tropical type of salsa. By the way, as yummy as it was, it was no replacement for the ocean :/ But it WAS yummy.

 

 

So I hope you whip this little meal up and if you are especially lucky enough, enjoy it on the beach, but if not, then enjoy it with a fan, a sound machine set to ocean waves, closed eyes and a tongue dancing with the tropical flavors of the salsa.



 

 

Pan Seared Salmon with Tropical Salsa
(serves 2)
2- 5 ounce portions salmon (wild caught is best), if frozen make sure it is thawed completely and patted dry
1 small head purple cauliflower, about 2 cups of florets
1.5 cups whole milk, half and half or heavy cream (you can use lower fat milk, it just wont be as creamy)
2 cups trimmed green beans (mine were a mix of green and yellow, use what you have)
1/2 mango, diced
1 small shallot, diced
2 garlic cloves, minced
1/2 large red bell pepper, diced
1/2 cup pineapple, diced
1 teaspoon orange juice
Juice of 1 heavy lemon
3 tablespoons butter
salt, pepper, olive oil

In a small bowl combine mango, shallot, red bell pepper, pineapple, 1 garlic clove, orange juice. Season with salt and pepper and add just a tiny drizzle of olive oil.
Cover and refrigerate at least 20 minutes.

In medium saucepan add milk/cream, cauliflower, and some salt and pepper
Cook until cauliflower is completely tender, breaking apart (about 15-20 minutes)
Transfer cauliflower and liquid to high speed blender (a food processor or hand masher works in a pinch, but texture will be a bit more lumpy), add butter and let soften for a minute or two, and blend until completely smooth, taste and season as necessary

Heat heavy bottom pot to medium high
drizzle olive oil onto fish, rub in, season with salt and pepper and hearty squeeze of lemon juice
Cook about 3 minutes, gently flip over, re-season with salt and pepper and cook an additional 3-5 minutes or until done to your liking

Heat less than 1 inch of water to a rolling boil in a saucepan, add beans, cook until beans are just tender.
Drain liquid, return beans to pan, reduce heat to low add 1 tablespoon butter, 1 teaspoon lemon juice, 1 clove garlic and cook until beans are coated, and garlic is fragrant, light brown but not burnt.

Plate as you like, enjoy the tropical tastes as you spoon the salsa over the salmon.

Happy Eating...