Crispy Salmon with Strawberry Salsa

Hi! Welcome to my first blog post, and thank you for stumbling onto this page.

I am an Oregon-girl (and a U of O grad, Go Ducks!) who has cooked for my own family for decades, but decided to apply it as a self-employed trade into the teeth of the 2008-09 financial crisis. A layoff from a corporate job in the sleep-education field gave me the opportunity to start my own business.

In 2009, I formally launched the Moveable Feast personal-chef service, and have enjoyed serving the bay area's mid-peninsula ever since. Besides the many families I have had the pleasure of cooking for, my clients have included executives from Apple, Facebook, Google, YouTube and, up north, Boeing.

Here you will find all sorts of recipes from healthy to comfort food to indulgent desserts. I cook seasonally and with as much local ingredients as possible. I develop all the recipes on this site myself along with the photography and food styling.

This blog will share delicious recipes and experiences from the past decade, document the continuing journey, and hopefully give you a few ideas for dishes to try out in your own kitchen.

Hope you're having a wonderful 4th-of-July holiday!

Cheers,
Jacquie Steiner

Crispy Salmon with Strawberry Salsa
Of all of the posts at the Moveable Feast Facebook page, and the upwards of two dozen salmon preparations, this gets the most requests for its recipe. It's also one of the more popular seasonal dishes from my summer menus.

Sweet strawberries and basil might seem an unusual pairing with salmon, but coupled with the kick of red onion and/or serrano pepper, balance out the entree nicely.

Enjoy! 

Ingredients

• (2) 8 oz pieces of salmon fillet, skin on
• Extra virgin olive oil
• Salt and pepper
• 1 pint fresh strawberries, hulled and cut into small cubes
• 2 tsp red onion, minced and/or 1/2 seeded serrano pepper  (if you like more of a kick)
• 2 Tbls basil, julienned
• 1 Tbls (or more to taste) lime

Directions

1. I use a cast iron pan. You can use stainless steel. Place pan over medium high heat. Dry salmon filets with paper towels and brush salmon with olive oil on both sides. Season with kosher salt.   
2. Place fish in the hot pan skin side down, press on fillet gently, turn heat down to medium low and cook for 6- 7 minutes until skin is crispy. Flip the fillets and cook another 1-2 minutes. The internal temperature should be 120 degrees. Don't overcook.
3. In a small bowl, toss strawberries with basil, red onion, serrano (if using) lime and a pinch of salt.
4. Plate salmon, sprinkle with sea salt and spoon strawberry salsa over fillets.
5. NOTE: I have made this skinless as well. Follow the same directions.

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