SAUTEED SALMON WITH PEAR
PEPPER SALSA
1 small ripe pear (about 1 cup cubed)
½ red pepper (about 1 cup cubed)
1 small jalapeño pepper, seeded and chopped (about 1 tablespoon)
1 teaspoon ground cumin
1 tablespoon lime juice
2 tablespoons chopped cilantro
Salt and freshly ground black pepper
Olive oil spray
¾ lb. wild-caught salmon fillet
Core pear (do not peel) and cut into ½-inch pieces over a bowl to catch the pear juice. Add pieces to the bowl. Seed bell pepper and cut into ½-inch pieces; add to bowl. Add the jalapeño pepper, cumin, lime juice, cilantro and salt and pepper to taste. Toss well and set aside.
Heat a nonstick skillet over medium-high heat and spray with olive oil. Add the salmon fillets and saute 4 minutes, turn and saute 4 more minutes, or until done. Season with salt and pepper to taste. Remove to dinner plates and serve salsa on top.
Makes 2 servings.
Side dish suggestion: Toss hot cooked fettuccine with a bag of fresh spinach, 2 tsp. olive oil and salt and pepper to taste.
— Linda Gassenheimer
McClatchy-Tribune News Service