Salmon with mango salsa

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 720 Calories/Serving

25 Minutes

Tangy-sweet mango, crisp cucumbers and creamy avocado make a magical salsa to go with the pan-crisped salmon in this easy summer meal. Mangoes aren’t just a refreshing counterpoint to the buttery seafood; they’re also packed with fiber and vitamin C.

Ingredients

  • 1 mango
  • 1 avocado
  • 1 red onion
  • 2 Persian cucumbers
  • Fresh cilantro
  • 2 limes
  • ½ teaspoon Marash chile (optional)
  • 1 teaspoon brown mustard seeds (optional)
  • Two 6-ounce wild Alaskan salmon fillets
  • ¼ cup coconut milk

Instructions

1

Make the salsa

  • Peel, pit, and thinly slice the mango.
  • Peel, pit, and thinly slice the avocado.
  • Peel and finely chop enough of the red onion to make 1/2 cup.
  • Cut the cucumbers in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Coarsely chop the cilantro.
  • Zest the limes. Cut the limes in half; juice 3 halves and cut the remaining half into wedges.
In a mixing bowl, combine the mango, avocado, red onion, cucumbers, and cilantro with half the lime zest and juice (reserve the remaining zest and juice for the vinaigrette.) Add 1 tablespoon oil and as much Marash chile as you like and toss to combine. Season to taste with salt and pepper.
If using the brown mustard seeds, in a dry frying pan over medium heat, toast them until they begin to pop, about 1 minute. Remove from the heat and stir into the salsa.

2

Cook the salmon

  • Pat the salmon fillets dry with a paper towel. Season all over generously with salt and pepper.
In the same pan used to toast the seeds, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the salmon and sear until browned, 3 to 4 minutes per side, depending on thickness.

3

Make the lime-coconut vinaigrette

In a small bowl, combine the remaining lime zest and juice with the coconut milk. Stir in 1 teaspoon sugar, if using, and season to taste with salt.

4

Serve

Transfer the salmon to individual plates along with the salsa. Garnish with the lime wedges. Serve with the coconut-lime vinaigrette on the side.

Nutrition per serving: Calories: 730, Protein: 34 g, Total Fat: 48 g, Monounsaturated Fat: 25 g, Polyunsaturated Fat: 8 g, Saturated Fat: 8 g, Cholesterol: 85 mg, Carbohydrates: 50 g, Fiber: 13 g, Added Sugar: 0 g, Sodium: 570 mg

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