Salmon with Tomato Avocado Salsa #French Fridays with Dorie

The French really seem to like raw food. At least in Paris they seem to eat a lot of steak tartar, salmon tartar and raw oysters. When I was there this Fall, I never had a lunch in a bistro or cafe that I didn’t see a raw dish go by…I guess their food safety is better than in the US, because I never heard about anyone getting sick. I even asked the American who brought us on a food tour about food poisoning, and she said she couldn’t recall anyone she knew getting it in France. 

I have had food poisoning one too many times in the US, so I tend not to eat raw food… occasionally I will have sushi, but not very often. The Dorista’s are making Salmon Tartare this week. I do not have a fishmonger to get sushi grade salmon from, so I decided to use the elements of this tartare to make a salsa. 
I mixed together the tomatoes and avocado and topped them with lime juice, olive oil, scallions, mint, tabasco and instead of chives, which was the only French seasoning, I went with cilantro, because lets be realistic this isn’t a French dish… it’s Southwest American.

Great flavors,  I will repeat this recipe again in the summer when all the ingredients are in season. Next time I will skip the expensive mint that didn’t add anything to the salsa… or maybe I’ll make a mojito with it instead! 

Salmon with Tomato Avocado Salsa

by Diane Balch inspired by Dorie Greenspan’s “Salmon Tartare” from “Around my French Table.”

Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: saute entree gluten-free salmon Southwest
Ingredients (4 servings)
  • 4 salmon fillets about 2 pounds
  • 1 pint of grape/cherry tomatoes chopped
  • 2 scallions chopped
  • 1 tablespoon of fresh cilantro minced
  • 1 teaspoon of mint leaves fresh or dried minced
  • 2 ripe avocados cubed
  • 1 dash Tabasco sauce
  • 1 tablespoon of lime juice
  • 1 tablespoon of extra-virgin olive oil (EVOO)
  • salt and pepper to taste
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1) Chop tomatoes and put into a medium size mixing bowl.
2) Top the tomatoes with scallions, cilantro, mint and then avocado.
3) Drizzle on avocados the lime juice, EVOO, and Tabasco sauce along with salt and pepper. Toss salsa and set aside.
4) In a large non-stick skillet heat 1 tablespoon of olive oil on medium-high and saute the salmon fillets for about 4 minutes per side depending on their thickness. If the fillets are thick you may want to cover the skillet if you don’t want the fish raw in the middle.
5) When salmon is cooked top each fillet with salsa and serve with quinoa, potatoes, or rice.

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