by u235craig | April 18th, 2009
On friday April 17th I made Southwestern Salmon. This is one of my favorite salmon recipes. Five ingredients served up in about twenty minutes.
I used wild US Coho at the store. Any salmon will work. I took a salmon fillet and sprinkled some garlic salt on the flesh. I put it into a nonstick frying pan with some olive over medium heat the fillet skin side up. I let it saute about five minutes until the meat was medium browned.
I fliped the fish over. Then I covered it with the Peach-Mango Salsa from the Top Food and Drug Deli and put in two table spoons of water. I let it cook covered about twelve minutes until the internal temperature was 145 degrees and served it with some french bread from the Top Food and Drug bakery and a green salad.
A yummy easy dinner is a good thing.