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!
(diced ripe; about 2 mangos)
1 cup cubes
(about 1 medium Hass avocado)
Extra virgin olive oil
Red pepper flakes
1 whole lime(s)
Lime juice (fresh)
Atlantic salmon, wild
(fresh wild king; pick a thick; uniform filet with minimal tapering if you can)
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.