Mango + Avocado Salsa on Pan-Seared Salmon
Ingredients
The salsa
-
2
cups
diced ripe mango
-
½
cup
finely diced red onion
-
1
cup
diced Hass avocado
-
¼
cup
minced fresh cilantro
-
2
tablespoons
extra virgin olive oil
-
to taste
freshly ground black pepper
-
big pinch
kosher salt
-
¼
teaspoon
red pepper flakes
-
Juice from 1
lime
The salmon
-
1½
pounds
fresh wild king salmon filet
-
2
tablespoons
ghee
-
to taste
kosher salt
-
to taste
freshly-ground black pepper
Instructions
- Dice the ripe mangos and place them in a bowl.
- Add the remaining salsa ingredients to the bowl.
- Stir to combine and adjust seasoning as needed.
- Cut the salmon filet into 4 serving-size pieces and pat them dry.
- Season the salmon pieces with salt and pepper.
- Heat ghee in a cast iron skillet over medium-high heat until shimmering.
- Add the salmon skin-side-down and reduce heat to medium-low.
- Press the salmon down gently to prevent curling and cook for 6 minutes.
- Sear the other sides for about 30 seconds each for color.
- Serve the salmon topped with the mango and avocado salsa.
Nutrition Facts (estimated)
Servings
4
Calories
487
Total fat
31g
Total carbohydrates
18g
Total protein
35g
Sodium
0mg
Cholesterol
0mg
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