My favorite kind of math: Mango + Avocado + Salmon = Flavor Explosion.

Mango and Avocado Salsa by Michelle Tam https://nomnompaleo.com

As the defiant second child growing up in a multigenerational household, I made it a point to assert my contrariness whenever I could.

You want me to wear a coat because it’s 30°F outside and the windows are frosted over? No way! I’m wearing a TANK TOP. And the reason my teeth are chattering is ‘cause I’m sooo HOT.

The power struggles spilled over to the kitchen table, too. My parents and grandparents loved tropical fruit—papaya, guava, durian—but I would cross my arms and turn my nose up in disgust. I don’t want to try that mango. Papaya and durian? YUCK. I despise tropical fruit! Blech! [Insert gagging, retching noises here.]

I hate to admit it, but I should’ve listened to my elders. Especially about mango—I crave that fragrant, tender fruit now, especially the golden Ataulfo variety from Mexico, which is similar to the Manila mango (a.k.a. champagne mango).

(I still can’t stand papaya and durian, though. Gross.)

Mango and Avocado Salsa by Michelle Tam https://nomnompaleo.com

One of my favorite summer dishes is pan-seared salmon topped with a tangy and refreshing mango and avocado salsa—it’s quick, simple, and delicious. It’s easy on the eyes, too.

Mango and Avocado Salsa by Michelle Tam https://nomnompaleo.com

Make your Mango + Avocado Salsa first, so you can top your salmon as soon as it’s finished cooking.

Here’s what to gather to make 4-6 servings of salsa:

  • 2 cups diced ripe mango (about 2 mangos)
  • ½ cup finely diced red onion
  • 1 cup diced Hass avocado (1 medium avocado)
  • ¼ cup minced fresh cilantro
  • 2 tablespoons extra virgin olive oil
  • freshly ground black pepper
  • big pinch of kosher salt
  • ¼ teaspoon red pepper flakes
  • Juice from 1 lime

Here’s how you make it:

Grab two ripe mangos and dice them up.

Mango and Avocado Salsa by Michelle Tam https://nomnompaleo.com

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…

Mango and Avocado Salsa by Michelle Tam https://nomnompaleo.com

…and add all the other ingredients, like so:

Mango and Avocado Salsa by Michelle Tam https://nomnompaleo.comMango and Avocado Salsa by Michelle Tam https://nomnompaleo.comMango and Avocado Salsa by Michelle Tam https://nomnompaleo.comMango and Avocado Salsa by Michelle Tam https://nomnompaleo.comMango and Avocado Salsa by Michelle Tam https://nomnompaleo.com

Stir to combine, and adjust for seasoning. Easy, right?

Mango and Avocado Salsa by Michelle Tam https://nomnompaleo.com

I’m certainly not the first to extol the virtues of combining mangos and avocado. This pairing has been featured in food magazines, cookbooks, TV shows, blogs, and restaurants for…well, forever. But there’s a reason why so many cooks love this flavor combination: It’s goo-ood.

Mango and Avocado Salsa by Michelle Tam https://nomnompaleo.com

But you wanna know what makes it even better?

image

Topping it on SALMON!

There are tons of ways you can cook salmon. My favorite preparations are: (1) sous vide, (2) Elise Bauer’s grilling method, and (3) J. Kenji Lopez-Alt’s pan-fried approach.

Lately, I’ve been following Kenji’s pan-frying instructions because I’m obsessed with crispy salmon skin.

Here’s what you need to make pan-seared salmon for 4 people:

  • 1½ pounds fresh wild king salmon filet (pick a thick, uniform filet with minimal tapering if you can)
  • 2 tablespoons ghee
  • Kosher salt
  • Freshly-ground black pepper

Here’s how to make the salmon:

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.)

Mango and Avocado Salsa by Michelle Tam https://nomnompaleo.comMango and Avocado Salsa by Michelle Tam https://nomnompaleo.com

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.

Mango and Avocado Salsa by Michelle Tam https://nomnompaleo.comMango and Avocado Salsa by Michelle Tam https://nomnompaleo.com

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 color, I like to then quickly sear the other sides of the salmon, about 30 seconds per side.

Mango and Avocado Salsa by Michelle Tam https://nomnompaleo.com

I serve the filets with the crispy skin on top, and spoon on the Mango + Avocado Salsa.

Mango and Avocado Salsa by Michelle Tam https://nomnompaleo.com


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Mango + Avocado Salsa on Pan-Seared Salmon

4.75 from 4 votes
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings 4 servings
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  

  • For the salsa:
  • 2 cups diced ripe mango about 2 mangos
  • ½ cup finely diced red onion
  • 1 cup diced Hass avocado 1 medium avocado
  • ¼ cup minced fresh cilantro
  • 2 tablespoons extra virgin olive oil
  • freshly ground black pepper
  • big pinch of kosher salt
  • ¼ teaspoon red pepper flakes
  • Juice from 1 lime
  • For the salmon:
  • pounds fresh wild king salmon filet  pick a thick, uniform filet with minimal tapering if you can
  • 2 tablespoons ghee
  • Kosher salt
  • Freshly-ground black pepper
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Instructions 

For the salsa:

Place the diced mango in a bowl and add all the other ingredients, like so:

  • Stir to combine, and adjust for seasoning. 

For the salmon:

  • 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.

Nutrition

Calories: 487kcal | Carbohydrates: 18g | Protein: 35g | Fat: 31g | Fiber: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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2 Comments

  1. This is my favorite salmon recipe of all time! Oh my, the combination of salmon and avocado and mango! Delicious!!! And I’d never eaten the skin before. Can’t believe what I was missing out on. Can’t wait to try more of your recipes.