Weeknight Mango Avocado Salsa on Pan-Seared Salmon
- Yield 4 servings
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Weeknight Mango Avocado Salsa on Pan-Seared Salmon sits in the Seafood section of Regbie. The card serves 4 servings. Plan on 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- For the salsa:
- 2 cups diced ripe mango, about 2 mangos
- ½ cup finely diced red onion
- 1 cup diced Hass avocado, 1 medium avocado
- ¼ cup minced fresh cilantro
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper
- Big pinch of kosher salt
- ¼ teaspoon red pepper flakes
- Juice from 1 lime
- For the salmon:
- 1½ pounds fresh wild king salmon filet, pick a thick, uniform filet with minimal tapering if you can
- 2 tablespoons ghee
- Kosher salt
- Freshly-ground black pepper
Method
Grab two ripe mangos and dice them up.
Clueless about mangos? Check out this video from the National Mango Board , which shows you how to pick a ripe one and cut it up.
Whisk to combine, and adjust for seasoning.
Start by cutting the salmon filet into 4 serving-size pieces. (If the skin is still scaly, use a kitchen towel to wipe off the scales.)
Blot ’em dry. Really dry. And then season all sides with salt and pepper.
Warm a tablespoon or two of ghee in a cast iron skillet over a medium-hot burner until shimmering. Tip in the salmon, skin-side-down, and then turn down the heat to medium-low. Gently press each piece of salmon down with a flexible spatula to prevent them from curling up—you want the skin to crisp evenly.
Leave for 6 minutes or until the crispy skin releases from the surface of the skillet (or until a meat thermometer registers between 120°F and 130°F). For good color, quickly sear the other sides of the salmon, about 30 seconds per side.
Plate the filets with the crispy skin on top, and spoon on the Mango + Avocado Salsa.
