Pan-Seared Salmon with Avocado Salsa and Lime Rice
If you're looking for a dish that's both satisfying and bursting with fresh flavors, this pan-seared salmon with avocado salsa and lime rice is the perfect choice. It's a delightful combination of crispy-skinned salmon, creamy avocado salsa, and zesty lime rice that comes together in just 30 minutes.
Ingredients
- 4 salmon fillets, skin-on
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 ripe avocado, diced
- 1 medium tomato, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 cup rice
- 2 cups water
- Juice and zest of 1 lime for the rice
- Salt, to taste
Instructions
- Cook the Rice: In a pot, combine the rice, water, lime juice, lime zest, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes until the rice is tender.
- Prepare the Salsa: In a bowl, combine diced avocado, tomato, red onion, cilantro, and lime juice. Gently mix to combine and season with salt to taste.
- Sear the Salmon: Heat olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper. Place the salmon skin-side down in the hot skillet and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until cooked through.
- Serve: Fluff the lime rice with a fork and divide it among plates. Top with the seared salmon and spoon the avocado salsa over the salmon. Enjoy!
Cook’s tips
- Pat the salmon fillets dry before searing to ensure a crispy skin.
- Use a ripe but firm avocado for the salsa so it holds its shape.
- Let the rice rest covered for 5 minutes after cooking before fluffing.
- Sear the salmon skin-side down without moving it for the first 4 minutes to get a golden crust.
- Adjust the lime juice to your taste; add more if you prefer a tangier salsa.
Substitutions
- Use trout or arctic char instead of salmon.
- Swap the rice for quinoa or cauliflower rice for a low-carb option.
- Replace the red onion with shallots or green onions.
- Add a diced jalapeño for extra heat.
- Use lemon juice and zest instead of lime for a different citrus note.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the salmon gently in a skillet over low heat to keep it moist, and serve the salsa and rice at room temperature or slightly warmed.
Frequently asked questions
Can I use frozen salmon fillets?
Yes, but thaw them completely and pat dry before searing.
How do I know when the salmon is cooked through?
The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).
Can I make the salsa ahead of time?
The salsa is best made fresh, but you can prepare the ingredients up to an hour ahead and combine just before serving to prevent the avocado from browning.
What can I serve with this dish?
This dish is a complete meal, but you can add a side of roasted vegetables or a green salad.
