Pan Seared Salmon with Mexican Squash Salsa
Ingredients
- 1 cup finely diced mexican squash (or summer squash of your choice)
- 3 tablespoon olive oil
- two 6- to 8-ounce salmon fillets
- kosher salt and freshly ground black pepper, to taste
- 1 ear corn, husked, kernels removed from the cob
- 1/2 cup diced grape tomatoes
- 1/2 cup cilantro, chopped
- 2 dried bird's-eye (thai) chile peppers, chopped finely
- juice of 1/2 lime
Instructions
Pan-Seared Salmon with Mexican Squash Salsa serves 6 original recipe by The Daily Meal.
Organization Tags
Tags easily organize your Recipe Library
Comments