Pan-Seared Salmon with Mango Salsa and Avocado
An antioxidant powerhouse on a plate, this salmon is delicious paired with fresh mango and avocado salsa. It's so good that you won't even think about how good it is for you.
Ingredients
- 2 ripe mangoes,
- 1 large ripe avocado, cut into 1/4-inch dice
- ¼ medium red onion, diced
- ½ jalapeno pepper, seeds removed, finely chopped
- 3 tablespoons chopped fresh cilantro
- 1 lime, divided
- 3 tablespoons extra-virgin olive oil, divided
- Salt to taste
- Freshly ground black pepper to taste
- 1 1/4 pound salmon filets
- 4 big handfuls mixed greens
Instructions
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In a medium bowl combine the mango, avocado, red onion, jalapeno, cilantro, and juice from ½ of a lime. Set aside.
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In a small bowl, whisk together 2 tablespoons of the olive oil, the juice from the remaining ½ lime, a pinch of salt, and few cracks of black pepper. Set aside.
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Cut the salmon into 4 equal pieces. Use a pair of clean tweezers to pluck out any obvious bones. Season lightly with salt and black pepper.
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Heat the remaining 1 tablespoon of olive oil in a cast iron pan or other heavy skillet over medium-high heat. Put the salmon into the pan, skin-side-up, and cook until the flesh of the fish turns opaque about 1/3 of the way up the side, 4 to 6 minutes. Turn it over and cook the second side until the fish is just cooked through, another 4 to 6 minutes depending on the thickness of the filets. When fully cooked, the fish will lose its raw-looking quality and easily flake with a fork. Transfer to 4 salad plates.
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To assemble, lightly toss the greens with the olive oil/lime dressing. Arrange the greens and salsa alongside the salmon. Serve.