This bright and spicy lime salsa is the perfect foil for rich, buttery king salmon. The technique of cutting citrus into segments—called supreming—requires a little practice and patience. Use a sharp knife and work slowly to cut away the skin and inner white pith, following the curve of the lime to reveal the segments beneath. Once you master that technique, you’ll want to supreme all of the citrus varieties, but maybe not kumquats.
1 portion king salmon (12 to 14 ounces), skin and pin bones removed Available In Our Premium Subscription Box
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil, plus more for sautéing
½ small shallot, quartered and very thinly sliced
2 tablespoons coarsely chopped fresh cilantro
1 to 3 teaspoons thinly sliced fresh hot red or green chile, or pinch of cayenne pepper
Pinch of sugar
Prep the Salmon
Preheat the oven to 425°F with a rack in the center position. Pat the salmon dry, cut into 2 pieces and season with salt and pepper.
Make the Salsa
Using a sharp knife, trim both ends of the lime so it stands upright. Following the curve, cut away the peel, removing the skin and any bitter white pith. Working over a small bowl, cut between the membranes of the lime, releasing the segments into the bowl. Squeeze the membrane to extract any lime juice into the bowl. Add the oil, shallot, cilantro, chile, and sugar. Season with salt.
Roast the Salmon
Heat a medium cast-iron skillet over medium-high heat. Add a drizzle of olive oil and swirl to coat the pan. Add the salmon to the skillet, skinned side up, and cook until lightly browned, 2 to 3 minutes. Transfer the skillet to the oven and roast until the salmon is nearly cooked through and registers 125°F on an instant read thermometer, about 5 minutes, depending on the thickness of the fillet.
Finish and Serve
Transfer the salmon to plates and top with the lime salsa.
Premium Seafood Subscription Box
Pair it Up
A bit of sweetness will complement and balance this fresh salsa, but don't forget the acidity to cut through the dish's richness. Either of these whites — a pinot grigio from Italy or a chenin blanc from France — will do the trick.
Level It Up
Blood orange, meyer lemon, or ruby red grapefruit would all be delicious variations or additions to this lime salsa.
Change It Up
Flake any leftover salmon and fold it, along with the lime salsa and a drizzle of olive oil, into orzo or couscous for a refreshing next-day lunch.
Lighten It Up
Full of immune boosting vitamin C and heart healthy omega 3 fatty acids, this salmon dish is as nutritious as it is delicious and refreshing.