Prep time: 25 minutes
1 8 oz. container strawberries, tops removed, chopped
2 scallions (green and white parts), thinly sliced
2 Tbs. chopped fresh cilantro
Juice of 1 lime
1 small jalapeno pepper, seeded and finely chopped (optional)
Salt and freshly ground pepper
4 small salmon filets (with or without skin, about 1 1/3 pounds total)
2 tsp. olive oil
Salsa recipe: Stir strawberries, scallions, cilantro, lime juice and jalapeno (if using) together in a small mixing bowl, and season to taste with salt and pepper. Set aside.
Pan-seared salmon: Heat a large nonstick skillet over medium-high heat. Pat salmon dry with paper towels, then rub fish on both sides with oil and season with salt and pepper. When the pan is hot, add salmon, skin-side-up if applicable. Cook for 3 to 4 minutes, or until salmon is nicely browned. Gently flip the fish over and cook another 3 to 5 minutes, depending on thickness of filets, until cooked through. As a general rule, fish takes about 10 minutes to cook (total) per inch of thickness.
Transfer fish to a serving plate, and top with salsa. Serve immediately.
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