Spring in the Air



Pan-seared Salmon with Mango Salsa and Cilantro Rice

Pan-seared Salmon


2 salmon filet, scaled skin on
1 teaspoon Freshly ground black pepper
1 teaspoon Kosher salt
1/2 teaspoon paprika
1 teaspoon old bay fish seasoning
2 lemon wedge
3 tablespoon olive oil

Combine all the dry ingredients in a small bowl
Pat dry the salmon filet. season both sides of the filet with the spice mix.
Leave in room temperature for 15 minutes.
Heat a thick skillet with oil add the filet with the skin side up cook for  3-4 minutes, depending on the thickness of the filet. flip, cook the other side for 2-3 minutes.
Place them in a paper towel to dry the oil.

Mango Salsa

1 medium size ripped mango cut into small cubes
1/4 cup chopped red pepper
1/4 cup chopped red onion
1/4 cup chopped cilantro
14 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice

Combine all the dry ingredients in a small bowl
Taste and adjust the salt, pepper, and lemon juice
Cover and keep it in the fridge until needed

Cilantro Rice


2 cups cooked rice
1/4 cup chopped onion
1/4 cup red bell pepper
1/4 cup chopped cilantro
2 teaspoon lemon juice
salt and pepper to taste
2 tablespoon olive oil

Heat oil is a medium skillet
Add onion and bell pepper saute for three minutes
Add cooked rice and remaining ingredients
Mix together.
Keep the rice mixture on medium heat for 3-4 minutes, stirring occasionally.