Mango and Avocado Salsa on Pan-Seared Salmon by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com
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Mango + Avocado Salsa on Pan-Seared Salmon

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner
Cuisine: Gluten-free, Paleo, Seafood, Whole30
Servings: 4 servings
Calories: 0
Author: Michelle Tam

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

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.
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