1 lb. Regal King Salmon Filets (4 to 6 oz. Servings)
1/2 Tbl Lola’s Spices Southwest Blend
2 Tsp Olive Oil *extra virgin
Drizzle Salmon with EVOO on both sides and sprinkle liberally with Lola’s Spices Southwest blend. Over medium-high heat, add remaining EVOO oil while heating the pan for about a minute. Gently place salmon skin side down and cook for about 4 mins, flip, cover and continue to cook for an additional 2 mins or until cooked through at the recommended temperature of 145 F.
Serving Suggestion: Pineapple Pico de Gallo
2 Cup Pineapple *fresh, diced
1/2 cup Purple Onion
¼ cup Cilantro *freshly chopped
1 Jalapeno *chopped, seeds removed for less heat
1 tsp Olive Oil
Salt *to taste
In a medium-sized bowl combine all ingredients and stir, add salt to taste, and refrigerate for 30 mins or longer.
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