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Pan-Seared Salmon with Mango and Avocado Salsa

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Course Main Courses

Ingredients
  

Mango and Avocado Salsa

  • 2 Cups Mango Ripened & diced (about 2 mangos)
  • 1/2 Cup Red Onion Finely diced
  • 1 Cup Avocado Hass, diced (1 medium avocado)
  • 1/4 Cup Fresh Cilantro Minced
  • 2 Tbsp Olive Oil Extra virgin (I use Apollo Organic Olive Oil)
  • Freshly Ground Black Pepper
  • Pinch Kosher Salt
  • 1/4 Tsp Red Pepper Flakes
  • 1 Lime Juiced

Salmon

  • 2 Pounds Wild Salmon Fillet Fresh
  • 2 Tbsp Coconut Or ghee, or other fat of your choice that withstands heat without oxidizing
  • Sea Salt
  • Black Pepper Freshly ground

Instructions
 

Mango and Avocado Salsa

  • Mix all ingredients together in a serving bowl.

Salmon

  • Cut the salmon into four equal pieces.
  • Season each side with salt and pepper.
  • Heat a cast iron or Le Creuset skillet with the ghee (no teflon please!)
  • Cook the salmon on the skillet skin side down for about 6 minutes, or until the skin is crispy enough to release from the skillet.
  • Then quickly sear each side of the salmon for about 30 seconds. If you need a bit more heat to cook all the way through, cover with a lid. The biggest mistake people make when cooking fish is OVER cooking it. It just should be flaky but no raw pink inside. If it’s firm, it’ll be okay but you’ve over cooked it.
  • Remove the salmon from the skillet, spoon on your choice of salsa and enjoy!