:max_bytes(150000):strip_icc()/martha-stewart-fried-chicken-180-d111035_vert-173e3c60cce241afb72c89611640faef.jpg)
Any way you slice it, the versatile Kirby cuke is a must-have. Match it with fast fish fillets or with a burger for a fresh and refreshing change.
Ingredients
-
2 tablespoons fresh lime juice (from 1 lime)
-
1 tablespoon honey
-
2 tablespoons vegetable oil
-
2 Kirby cucumbers, finely diced
-
1 cup finely diced fresh pineapple (about of a whole pineapple)
-
2 scallions, thinly sliced
-
1 jalapeno chile (ribs and seeds removed), minced
-
¼ cup fresh basil leaves, chopped
-
coarse salt and ground pepper
-
4 skin-on salmon fillets (6 to 8 ounces each), patted dry
Directions
-
In a medium bowl, whisk together lime juice, honey, and 1 tablespoon oil; add cucumbers, pineapple, scallions, jalapeno, and basil. Season with salt and pepper; toss gently to combine.
-
Generously season salmon on both sides with salt and pepper. In a large skillet, heat remaining tablespoon oil over medium-high; add salmon, skin side down. Cook until skin is crispy and salmon is opaque about 3/4 of the way through, 4 to 6 minutes. Turn salmon over, and continue to cook just until opaque throughout, 2 to 4 minutes. Serve salmon topped with salsa.
:max_bytes(150000):strip_icc()/lost-kitchen-13-tuna-012-d112367_vert-0f21c483de2f45479eabf4e6a77366ce.jpg)
:max_bytes(150000):strip_icc()/salmon-corn-chowder-103014918-355503e642fd48b5b7f970dcde6a1865.jpg)