Ingredients
20ozsalmon filetsskinless
salt and pepperto season
3tbsplemon juicedivided
1tbspolive oil
2tbspunsalted butter
5largegarlic clovesfinely chopped or minced
3tomatoesfinely chopped
2tbspred onionfinely chopped
1tbspfresh cilantro leavesfinely chopped
½serrano chileor jalapeño, stems, ribs, seeds removed and finely chopped
1smallgarlic clovecrushed
1tbsplime juice
¼tspsalt
1largeavocadosliced
Preparation
Pat dry room temperature salmon fillets with paper towel. Season all over with salt, pepper. Squeeze 1 to 2 teaspoons of lemon juice over each fillet and rub in the flavour.
Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Add salmon fillets, flesh side down, while pressing lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3 to 4 minutes until crispy and golden.
Flip and sear the other side of each fillet for 2 minutes. Then, add in the butter, chopped garlic, and the remaining lemon juice.
Continue cooking the salmon for a another 1 to 2 minutes, or until salmon reaches desired doneness, while stirring the butter and garlic around each fillet. Taste test and season with salt and pepper to your tastes, and add more lemon if desired.
While salmon is cooking, combine the salsa ingredients except the avocado in a bowl. Top each salmon fillet with the tomato salsa and avocado slices.
Drizzle each fillet with the buttery sauce and serve immediately.
