Searing Salmon

I still had some leftover mango salsa from last night's dinner, so I went to the fish monger to buy some salmon fillets to sear and top with the salsa. I added leftover strawberries and another half a cucumber in the fridge to the salsa, and did a simple salt and pepper seasoning before searing the fish. This is a great way to get the skin all crispy and the salmon was perfectly cooked:

Salt and Pepper both sides of the salmon.

Heat a skillet on medium-high heat. When hot, place salmon, skin side down, onto the pan. Sear salmon for 6 minutes, until a nice golden-brown crust begins to form.

Then turn down heat to low, cover the pan with a lid or heavy foil, and cook an additional 6 minutes until it's almost completely cooked except for a little rare spot in the thickest middle part of the fillet.

Turn off the heat, flip each fillet over and let the fillets sit for about 3 minutes.

Remove fillets and place each on a dinner plate, crispy side up. Serve with mango salsa and rice cakes (see next posting).
I was so hungry that I forgot to take a photo until it was almost all gone.