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Home » Cooking Light » Seared Salmon with Fresh Cherry and Charred Poblano Chopped Salad {Paleo; Whole30}

Seared Salmon with Fresh Cherry and Charred Poblano Chopped Salad {Paleo; Whole30}

July 25, 2016 by Faith 10 Comments

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.

Seared Salmon with Fresh Cherry and Charred Poblano Chopped Salad {Paleo and Whole30} 1

When I don’t feel like cooking but I still want to eat clean, salmon is what usually comes to my weeknight dinnertime rescue. It cooks up in a matter of minutes on the stovetop, and is a great base flavor just waiting to be dressed up any number of ways.

You can go Greek with tzatziki sauce or take it Thai with a quick curry sauce, and a simple hash is always a perfect pairing. Here I kept it light and super fresh with a sweet cherry and charred poblano pepper salad.

Fresh Cherry and Charred Poblano Chopped Salad 1

Seared Salmon with Fresh Cherry and Charred Poblano Chopped Salad {Paleo and Whole30} 2

Now, if spicy heat isn’t your thing and you’re wondering about these peppers, don’t fret because they’re very much on the milder side of the Scoville scale! You can sub a green bell pepper (or any kind of pepper you like, really) if you prefer though. Whatever peppers you use, don’t forget to char them though; it adds great flavor to the dish.

Fresh Cherry and Charred Poblano Chopped Salad 2

This meal is hearty enough to be filling, but still light enough to be perfect for a hot summer evening when you don’t want something too heavy weighing you down. I think this makes a gorgeous summer meal as-is, but it would also be great served up with some kind of grain pilaf; or to keep it paleo and Whole30-friendly, whip up a quick cauliflower rice (the flavors going on in my Smoky Roasted Garlic Cauliflower “Rice” with Toasted Almonds would pair really well with this!).

Want to see the stovetop salmon cooking method in action? Check out this video from Cooking Light.

Seared Salmon with Fresh Cherry and Charred Poblano Chopped Salad {Paleo and Whole30} 3

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Seared Salmon with Fresh Cherry and Charred Poblano Chopped Salad {Paleo; Whole30}
Prep time:  15 mins
Cook time:  15 mins
Total time:  30 mins
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.
Ingredients
Salad:
  • 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
Salmon:
  • 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
Instructions
  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.
3.3.3070

Filed Under: Cooking Light, Recipes Tagged: 30 Minute Meals, Cherries, Chopped Salad, Dinner for Two, Fish, Gluten-Free, Grain-Free, Paleo, Poblano Peppers, Salmon, Seafood, Seared Salmon, Weeknight Dinner Ideas, Weeknight Meals, Whole30

Comments

  1. Kevin | Keviniscooking says

    July 28, 2016 at 1:22 pm

    This is a beauty and I could eat that cherry salsa on it’s own! :)

    Reply
  2. Kari Peters says

    July 27, 2016 at 9:35 pm

    We’re right in the middle of cherry season here and this sounds amazing, truly the ultimate summer meal!

    Reply
  3. Marissa says

    July 26, 2016 at 3:33 pm

    It’s so true, salmon is an ultra-versatile fish. And you’ve made it truly elegant with this gorgeous cherry and poblano salad! We love poblanos – they add just the right amount of heat and can never get enough cherries this time of year!

    Reply
  4. Rosa says

    July 25, 2016 at 1:26 pm

    A delicious combination! Very original.

    Cheers,

    Rosa

    Reply
  5. Susan says

    July 25, 2016 at 7:20 am

    This sounds absolutely scrumptious! I’m a huge fan of poblano peppers – they are probably the most versatile pepper out there. Definitely a recipe I want to try at some point.

    Reply
  6. Becky Winkler (A Calculated Whisk) says

    July 25, 2016 at 7:16 am

    This sounds amazing! A perfect summer dinner.

    Reply

Trackbacks

  1. 19 Healthy Seafood Recipes - A Cedar Spoon says:
    January 15, 2019 at 10:13 am

    […] Seared Salmon with Fresh Cherry and Charred Poblano Chopped Salad // An Edible Mosaic  […]

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  2. Over 30 Whole30 Recipes that Everyone Will Love | This Gal Cooks says:
    January 2, 2018 at 7:01 am

    […] Seared Salmon with Fresh Cherry and Poblano Chopped Salad by An Edible Mosaic. Incredible flavors going on in this dish! […]

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  3. Weekly Meal Plan: 5 easy family dinner recipes for the week ahead. says:
    July 14, 2017 at 5:01 am

    […] Top: Seared Salmon with Fresh Cherry and Charred Poblano Chopped Salad | An Edible Mosaic […]

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  4. This week's meal plan done for you. | Cool Mom Eats says:
    July 29, 2016 at 5:00 am

    […] diet and will satisfy the whole family for when I go on it myself (you know, after vacation). This Seared Salmon with Fresh Cherry and Charred Poblano Chopped Salad at An Edible Mosaic is a great find: A fresh, delicious, satisfying meal that’s paleo- and […]

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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