Seared Salmon with Fresh Cherry and Charred Poblano Chopped Salad {Paleo; Whole30}
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Cook time: 
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Yield: 2 servings
This paleo Seared Salmon with Fresh Cherry and Charred Poblano Chopped Salad makes perfect use of sweet, in-season cherries for a fresh new way to dress up dinner.
  • 1 medium poblano pepper, halved and de-seeded
  • 1 slightly heaping cup fresh sweet cherries, de-stemmed, pitted, and halved
  • ½ medium red onion, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon sherry vinegar or champagne vinegar
  • ¼ teaspoon smoked sweet paprika
  • 1 pinch salt and black pepper
  • 1 tablespoon fresh chopped cilantro
  • 2 (4 to 6 oz/115 to 170 g each) salmon fillets
  • About 1 tablespoon avocado oil (or whatever oil you like to use for pan-searing)
  • 1 pinch salt and black pepper
  1. For the salad, preheat the broiler and place the pepper halves (skin side up) on a foil-lined baking sheet. Broil until the skin is charred (do not add oil!), about 5 to 8 minutes (no need to flip because we’re just charring the skin). Use thongs to immediately transfer the pepper to a bowl, cover the bowl, and let the peppers steam until you can easily remove the skin (about 10 minutes). Remove the skin and chop the pepper. (Don’t run the peppers under running water because that’ll get rid of their lovely charred flavor.) Stir together the charred poblano, cherries, onion, olive oil, vinegar, paprika, salt, and pepper (wait to stir in the cilantro until right before serving).
  2. For the salmon, heat a medium nonstick skillet over medium-high heat; once hot, add enough oil to lightly coat the bottom. Let the oil heat up for a few seconds, and meanwhile, season the salmon on both sides with salt and black pepper. Place the salmon into the hot skillet and cover it (so the oil doesn’t splatter everywhere), leaving the lid ajar. Cook 2 to 4 minutes on the first side, then flip the salmon and cook 2 to 4 minutes more. Turn the heat off, fully cover the skillet, and let the salmon sit for 2 minutes so the steam can finish cooking it through. (It should be opaque and flake easily with a fork when it’s fully cooked.)
  3. Serve the salmon with the salad on top.
Recipe by An Edible Mosaic™ at