Seared salmon with homemade pico de gallo.

It’s been a hot minute since I posted a cooking recipe, so I figured, why not do one now?

I’m considering starting a video series on creating meals using whatever is in my fridge, similar to some videos that Lauren Toyota (www.hotforfoodblog.com) puts out on her YouTube channel. It’s an amazing way to be innovative with your meals and utilize all the produce you have sitting in your fridge!

Previously on the weekend, I made the most delicious, homemade pico de gallo from scratch, to go with my afternoon nachos. I thought I would have some left over, but nope, I ate the entire (half) batch that I made. So I figured, with some of the ingredients leftover from the weekend, why not make another batch of it for the week to go with chips or anything else!

Cue the salmon idea!

I don’t know about you but salmon is my version of chicken – it can go with and be paired with ANYTHING!

So I figured why not make a seared salmon fillet topped with fresh pico de gallo (and a starch).


Homemade Pico de Gallo

2 roma tomatoes (or any other of your choice)
1 avocado
1 small-medium red onion
1-2 tbsp lemon juice
chopped cilantro
drizzle of olive oil
salt & pepper to taste

  1. Dice the avocado, red onion and tomatoes into small cubes
  2. Chop up the cilantro finely
  3. Combine all four ingredients in a bowl and add lemon juice
  4. Toss ingredients together, then add olive oil and salt & pepper (to taste)

Can be stored up to 3(ish) days in the fridge (I mean, we are dealing with avocados here!)


Now, you can use that recipe to make fresh pico de gallo for ANYTHING! I used it for topping onto my seared salmon!

Seared Lemon Salmon

2 salmon fillets, rubbed with olive oil
Lemon juice
1-2 tbsp of Olive oil
Salt & Pepper

  1. Preheat your frying pan on medium to medium-high with 1 tbsp of olive oil.
  2. Season your salmon fillet with olive oil, salt & pepper, and lemon juice
  3. Add the salmon fillets, skin side down, to the frying pan – fry for about 6 minutes (turning the burner down to medium or medium low towards the end)
  4. Flip salmon to other side, fry for about 5-6 minutes, seasoning with salt and pepper
  5. Turn burner off, and allow salmon to sit for a minute. (Make sure internal temperature of salmon is 145 degree F. If not, put back on burner for another couple of minutes).
  6. Take out of pan and serve.

I mean, you can bake the salmon as well. You can practically cook the salmon any way you desire and serve the homemade pico de gallo with it – and it will make you forever satisfied. Trust me. It is incredibly delicious!

Hopefully you give this recipe a little try. I know it isn’t that original or different from how you would normally make either of these two things – but it was such a perfect pairing that I had to blog about it. Tell YOU about it and maybe intrigue your taste buds to give it a try.

If you DO try and make these meal, let me know in the comments below. Share a photo (like my featured one) and tell me what YOU thought of the meal.

Making sure you get the most out of your groceries really reduces stress in your life (financially and mentally), plus you train your brain to think of innovative meal ideas that could become masterpieces (like this one).

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