Salmon with Avocado Mango Salsa
  • Servings: 4
  • 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
  1. 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.]
  2. 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.
  3. Serve each salmon fillet with ¼ cup Avocado Mango Salsa.