- 2 tablespoons lime juice
- 1/2 teaspoon rosemary, finely chopped
- 2 ripe pears
- Salt and freshly ground black pepper
- 4 5-ounce organic, wild salmon fillets
- 1 tablespoon olive oil
- Lime wedges or rosemary sprigs, for garnish
Heat an oven-top grill pan over a medium-high heat. Place the lime juice and rosemary in a small bowl. Peel, quarter, and finely dice the pears. Mix the pear pieces into the lime juice and season.
Once the pan is hot, take the salmon, season with salt and pepper, and lightly brush it with oil. Cook the fish, flesh side down, for 8 minutes, turning around once (still flesh side down) to get diamond griddle marks. Turn over and cook, skin side down, for 5 more minutes.
Once just cooked through, plate the fish and spoon the pear salsa over the top. Garnish with the lime wedges or rosemary sprigs.