Tropical Salmon with Mango Salsa!
I offer both cooktop and grilling instructions. Enjoy!
Servings 4 servings
Ingredients
- 1 large mango peeled, cored and diced
- ¼ of a red onion finely chopped
- 2 teaspoons fresh cilantro chopped
- juice from half a lime
- ½ to 1 tsp Serrano chili (or Jalapeno) seeds and pith removed, finely minced (I like ¾ tsp)
- ½ of one red bell pepper diced
- ¼ teaspoon sea salt
- 4 -6 oz salmon filets skin on
- Sea salt
- Freshly ground pepper
- Olive oil Avocado oil or Coconut oil
Instructions
For Salsa:
- Combine mango, onion, cilantro, lime juice, chili (see instructions in blog post) bell pepper, and sea salt, stir and set aside
For Cooktop:
- Preheat oven to 350 degrees and place rack in the center position.
- Sprinkle salmon with salt and pepper.
- Heat oven safe pan on cooktop on med/high for 3 minutes.
- Add enough oil so that bottom of pan is coated.
- Allow oil to get hot.
- Carefully place salmon on the pan skin side up. You want to hear the “pshhhh” sound when you place the salmon in the pan.
- Cook for 3-4 minutes till salmon is golden and crispy.
- Gently turn skin side down and sear for one minute.
- Now transfer pan to preheated oven and bake for 8-12- minutes. Cook time depends on how thick the salmon is.
- When done, remove from oven.
To serve:
- If you wish to remove salmon from skin, slide your fish spatula between skin and meat from one end to the other and lift fish, skin will stay in pan.
- Top with mango salsa and serve.
For Grill:
- Clean grill then spray with coconut oil.
- Preheat to 400 degrees.
- Sprinkle salmon with salt and pepper.
- Carefully place salmon skin side up onto grill.
- Cook for 6 minutes, then turn and cook 6 more.
- When done, remove from grill. If you wish to remove salmon from skin, slide your fish spatula between skin and meat from one end to the other and lift fish, discard skin. Top with Mango Salsa and serve.