More Great Recipes: Fish | Low Calorie

Salmon with Avocado Mango Salsa

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Member since 2013

Serves 4 | Prep Time | Cook Time


for the Avocado Mango Salsa
half a large avocado, peeled and diced (Canyon Ranch uses 1/3 cup fresh blueberries)
1/3 cup peeled, diced mangoes
2 tablespoons minced red onions
2 tablespoons minced red bell peppers (we substituted tomatoes)
1 tablespoon minced fresh cilantro
1 tablespoon fresh lime juice
½ teaspoon minced jalapeno peppers
(Canyon Ranch adds 2 teaspoons evaporated cane juice or organic cane sugar — we omitted sugar completely)
¼ teaspoon sea salt

for the Salmon
½ teaspoon extra virgin olive oil
four 4-ounce salmon fillets
pinch sea salt
pinch freshly ground pepper

Combine the avocado (or blueberries), mangoes, onions, tomatoes (or bell peppers), cilantro, lime juice, jalapenos, salt (and sugar, if using) in a medium bowl. Lightly crush with a fork to release the juices. Set aside. [Wear gloves when handling hot chile peppers, or wash your hands thoroughly before touching your eyes, nose or mouth.]

Heat olive oil in large saute pan over medium-high heat. Season the salmon with salt and pepper and sear for 3 to 5 minutes on each side, or until just cooked through.

Serve each salmon fillet with ¼ cup Avocado Mango Salsa.

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