One of my favorite summer dishes is pan-seared salmon topped with a refreshing mango and avocado salsa—it’s quick, simple, Whole30-friendly, and delicious!
Ingredients
2 cup
Mango
(diced ripe; about 2 mangos)
1/2 cup
Red onion
(finely diced)
1 cup cubes
Avocado
(about 1 medium Hass avocado)
1/4 cup
Cilantro (coriander)
(minced fresh)
2 tbsp
Extra virgin olive oil
1 dash
Black pepper
1 pinch
Kosher salt
1/4 tsp
Red pepper flakes
1 whole lime(s)
Lime juice (fresh)
681 gm
Atlantic salmon, wild
(fresh wild king; pick a thick; uniform filet with minimal tapering if you can)
2 tbsp
Ghee
1 pinch
Kosher salt
1 dash
Black pepper
(freshly-ground)
Instructions
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.
Place the diced mango in a bowl and add all the other ingredients, like so:
Stir 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.)
Pat ’em dry. Really dry. And then season all sides with salt and pepper.
Heat a tablespoon or two of ghee in a cast iron skillet over medium-high heat until shimmering. Add 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.
Cook 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.
Serve the filets with the crispy skin on top, and spoon on the Mango + Avocado Salsa.
