Pan Fried Salmon With Corn Salsa on a Bed of Field Greens

OK, so we have had a double celebration in the last few days with the Thanksgiving and Eid (if you missed my Eid post, click here to find out what Eid is). Both involves heavy eating as per celebration rules! So what do you eat after enjoying such yummy but very heavy meals? I tend to crave lighter meals. A salad and some baked or fried fish or chicken is perfect for just such an occasion. Well today I will share with you one such delightfully light, flavourful recipe that I simply adore. Let me know what you prefer to eat the days following celebrations.

Pan Fried Salmon with Corn Salsa and drink

Pan-Fried Salmon

Serves 2


400 gm salmon
1 teaspoon papprika or kashmiri chili pepper
juice of 1/3 lime or enough to coat the fish
oil for frying

Wash and dry the salmon with some paper towels. Now coat the fish with paprika, lime juice, salt and pepper. Set aside.

In a frying pan, heat a little oil. Once the oil is hot, fry your fish until cooked about 10 minutes. Remove from heat and serve.

Pan Fried Salmon on Fork

Honey-Dijon Sauce


1 tbsp lime juice
2-3 tbsp honey (depending on the taste)
2 tbsp Dijon mustard
1/2 tsp sambal oelek (optional)
fresh basil, finely chopped (I used about 6-8 leaves of purple basil)
2-3 tbsp water
1-2 tbsp milk

In a sauce pan combine all ingredients except water and milk. Once heated, add the water and milk and bring it to desired consistency. Taste and ensure that sauce is according to your taste. Adjust as required. Serve with the pan fried salmon.

Pan Fried Salmon with Corn Salsa

Corn Salsa


1 corn, boiled or grilled, taken off the cob
fresh basil, chopped (used purple basil from my garden)
1/2 red bell pepper, diced
lime juice (according to taste)
1 tsp honey

Combine all ingredients and toss to incorporate all ingredients.

Corn Salsa with Salmon

4 responses to “Pan Fried Salmon With Corn Salsa on a Bed of Field Greens

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