Seared Sockeye Salmon with Mango Strawberry White Truffle Salsa
Pairs perfectly with Page Springs Mules Mistake
- 4 Sockeye Salmon Filets 5-6 oz. with skin on
- Kosher salt and fresh ground pepper to taste
- ½ ripe mango (skinned and diced)
- 3 ripe strawberries (diced)
- 3 roma tomatoes (deseeded and diced)
- ½ sweet white onion (diced)
- 2 Portobello Mushrooms (Stalks and gills removed)
- ½ lime
- ½ lemon
- 1 ½ tablespoons canola oil
- 3 tablespoons Queen Creek Olive Oil (any brand will work!)
- ¾ tablespoon white truffle oil
- Approx ½ cup diced fresh green shiso leaf (cilantro can be substituted)
Preheat oven to 400 degrees F°.
Rub portabellas with 1 ½ tablespoon of olive oil, season with salt and pepper. Place in oven cap side down for 20 minutes. Remove from oven and dice into small cubes.
Mix mushrooms, mango, strawberry, tomato and onion with the shiso leaf and juice from the lime and lemon.
Toss in canola oil, truffle oil and season with salt and pepper. Transfer to Fridge for 20 minutes until chilled.
Heat a medium to large pan to very hot. Season salmon with salt and pepper. Add 1 ½ tablespoons of Olive Oil. Pan sear Salmon filets 3-4 minutes per side, be careful not to overcook. Should be about med rare to medium.
Divide salsa mixture evenly between four plates. Lay one salmon filet over each serving of salsa.