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Seared Alaskan Salmon with Lilikoi Shrimp Salsa

Demonstrated by: Courtesy Chef Roy Yamaguchi.
Featured in the Honolulu Star-Advertiser on September 3, 2014.

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Ingredients:

Seared Alaskan Salmon with Lilikoi Shrimp Salsa

Salsa:

  • 4 ounces extra large shrimp (about 4), peeled, deveined, and diced
  • 1/2 tablespoon olive oil
  • 1/4 cup passion fruit syrup
  • 1/4 cup minced Maui onion
  • 1 large Roma tomato, peeled, seeded, and finely diced
  • 2 tablespoons finely sliced scallions (including green parts)
  • 1 tablespoon minced cilantro
  • 1 teaspoon tabasco sauce
  • 1 tablespoon palm sugar or granulated sugar
  • Salt and pepper to taste

Salmon:

  • 4 (7 ounce) Alaskan salmon fillets
  • 3 tablespoons peanut oil
  • Salt and pepper to taste

Directions:

Put shrimp in small bowl and toss with olive oil. Heat a dry stainless steel sauté pan over high, when hot, add shrimp. Sear, turning often, until evenly pink, about 1 minute. Transfer to a non-reactive bowl and add remaining salsa ingredients. Toss to combine. Cover and refrigerate.

Coat salmon with peanut oil, and season with salt and pepper. Heat dry cast-iron skillet over high for 2 to 3 minutes, when hot, sear salmon for 30 seconds per side for rare or, or 1 1/2 minutes per side for medium-rare. Transfer salmon to serving plates and top with salsa. Serves 4.

Approximate Nutrient Analysis per serving (not including salt to taste):
600 calories, 39 g fat, 8 g saturated fat, 155 mg cholesterol, 350 mg sodium, 15 g carbohydrate, 0 g fiber, 14 g sugar, 46 g protein

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