Skip to main content

Pan-fried Salmon with Walnut and Lime Salsa



This is a very simple recipe with only a few ingredients but producing a good result. What you need is a piece of  Salmon fillet, pan-fry it, drizzle on some lime salsa, top up with some chopped walnuts and  a sprinkling of coriander leaves..... and you're done!





Recipe for Baked Salmon with Walnut and Lime Salsa

Ingredients for the lime salsa
  • 5 limau kasturi leaves
  • 40 gm walnuts, lightly roasted and chopped
  • 1 red chilli, chopped
  • 1 onion, finely chopped
  • 1 Tbsp lime juice
  • Coriander leaves, chopped
  • Salt to taste
Mix all the above ingredients for the salsa.

Method
  1. Marinate the Salmon fillet with some seasalt on both sides.  
  2. Pan-fry, skin down for 2 mins. and flip over and pan-fry for another 2 mins. on medium low heat.
  3. Pour on the salsa, add the walnuts.
  4. Serve





Comments

  1. Hi Cheah ,
    The recipe looks so easy ... love salmon {any fish} the salsa is what makes it rock . thanks for sharing :) .

    ReplyDelete
  2. Cheah, I love salmon very much as it is easy to cook and healthy. Your salmon dish looks very delicious and makes my mouth watering :D

    ReplyDelete
    Replies
    1. I made this again last week and it was well received. Used Cod fillet instead of Salmon.

      Delete
  3. Simple and delicious! Just the way I like it, Cheah. I adore Salmon!!!

    Thank you so much for sharing...

    ReplyDelete
  4. Cheah, this looks utterly delicious and nutritious as well!

    ReplyDelete
  5. Cheah, that looks delicious! And a very healthy meal :)

    ReplyDelete
  6. great article
    thanks for sharing

    ReplyDelete
  7. Hi Cheah, great idea serving the salmon with this salsa. I love the walnuts added. Would the salsa be good for steamed fish?

    ReplyDelete
    Replies
    1. Maybe can try it out, Kimmy. Add in the Salsa once the fish is steamed. I want to try too.

      Delete
  8. Simply delicious ! The salsa on its own sounds fantastic :D

    ReplyDelete
  9. WOw! Simple yet the flavors must be great! looks so good!

    ReplyDelete
  10. when i read the limau kasturi here, i know these salsa must be so aromatic in flavour!

    ReplyDelete
  11. Hi Cheah,
    This is simply delicious!!
    My kids love fish especially cod and salmon.
    Love the salsa topping too. Yum! Yum!
    mui

    ReplyDelete
  12. I just love pan-fried salmon... the lime salsa would be simply perfect to complement it. Thanks for sharing this simple yet mouth-watering recipe, my dear. Will definitely try this!! ;)

    ReplyDelete
  13. Congratulations! We wanted to inform you that this post has been selected as a Featured Archive Post on our site for the month of August 2014!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes