Mango Salsa Salmon
A vibrant Mango Salsa Salmon that brings the taste of summer to your fall table.
Servings: 4 servings
Calories: 350kcal
Equipment
- Large non-stick skillet
- Medium bowl
- Spatula
- Paper towels
Ingredients
Group: For the Salmon
- 4 fillets salmon, skin-on preferably
- Salt
- Pepper
- 2 Tbsp. olive oil
Group: For the Mango Salsa
- 1 large ripe mango, peeled and diced
- ½ medium red onion, finely chopped
- 1 medium red bell pepper, diced
- 1 large jalapeño, seeded and minced (optional)
- 1 Juice of lime
- ¼ cup fresh cilantro, chopped
- Salt, to taste
Instructions
- Start with fresh fillets of salmon, rinsing them under cold water. Pat them dry with paper towels to ensure a crisp texture. Generously season each fillet with salt and pepper, allowing them to sit for about 10 minutes to absorb the seasoning.
- In a medium bowl, combine the diced mango, finely chopped red onion, diced red bell pepper, and minced jalapeño. Drizzle the lime juice over the mixture for a zesty aroma, then add fresh cilantro and a pinch of salt. Stir gently to combine, taking care not to mash the mango.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Once the oil shimmers, add the salmon fillets skin-side down. Cook for about 4-5 minutes without moving them to achieve that perfect crispy skin.
- Carefully flip each fillet using a spatula and cook for an additional 3-4 minutes, checking for a slight jiggle in the center to ensure it's perfectly tender.
- Plate the salmon and generously top each fillet with a scoop of fresh mango salsa. For added creaminess, you can include some avocado slices. A squeeze of lime juice adds delightful brightness to the plate.
Notes
This dish isn't just a recipe; it’s an experience that brings a slice of summertime to the table, even when the leaves are falling.