Salmon filet and asparagus with pomegranate seeds

ISSUE #12: Crispy Salmon with Winter Fruit Salsa

Crispy Salmon with Winter Fruit Salsa

Preparation time: 10 minutes; cooking time 6 minutes. Servings: 2



  • 2 six-ounce Salmon Filets, Skin on
  • 2 Tablespoons vegetable oil

Winter Fruit Salsa

  • 1 cup fresh cranberries thinly sliced
  • ½ cup pomegranate seeds
  • ¼ cup white onion, diced small
  • ½ cup fresh cilantro leaves, roughly chopped
  • 1 jalapeno, seeded and diced small
  • 1 lime, juiced
  • Kosher salt to taste


In a heavy pan or skillet, heat the vegetable oil over medium-high heat. Sprinkle the salmon with kosher salt on both sides. Place the salmon in the pan, skin-side down. Cook without moving for about 3 minutes and then flip. Cook until crispy on the outside but tender through the center, about 6 minutes total.

Make the salsa by gently combining everything in a medium-sized bowl and season to taste with a litter kosher salt. Spoon the salsa over the hot, crispy fish and serve immediately.

Pair with 2013 Browne Family Vineyards Merlot