Salmon with Mango SaladSalmon with Mango Salad
Salmon with Mango Salad
Salmon with Mango Salad
Thea VanHerwaarden
Thea VanHerwaarden
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Recipe - Coal Harbour
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Salmon with Mango Salad
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Ingredients
For the Salmon
Four 2-4 oz fillets of salmon deboned with skin
Kosher Salt
2 tablespoons vegetable oil
1 tablespoon unsalted butter
¼ fresh lemon
For the Salsa
2 mangos peeled, pitted and diced
2 tablespoons of red onion – finely diced
¼ cup green onion chopped
1 Corn on the cob – shucked, cooked and kernels cut off the cob (alternatively you can use canned corn)
½ can of black beans – rinsed and strained
2 cloves garlic minced
1-1/2 tablespoons lime juice
Salt and pepper to taste
Directions

For the mango salsa

Add diced mangos, red onion, green onion, corn, black beans, minced garlic, lime juice into a medium bowl. Mix until well incorporated. Add Salt and pepper to desired taste. Set in the fridge until ready to serve.

For the salmon

Season fillets generously with salt and place on a paper towel. Allow to sit for 10-15 minutes. Remove excess moisture from fillets using a paper towel until dry.

Heat a medium nonstick skillet on medium high heat. Once hot, add vegetable oil.

Place Salmon skin side down using your hand or spatula to press firmly down on skin for 15 seconds. Reduce heat to medium and cook skin side down for 4-6 minutes. If the pan is still too hot and skin is turning too dark, reduce heat further.

Flip salmon and add butter. Baste salmon while cooking for an additional 30 seconds to 1 minute.

Add a squeeze of lemon and remove the pan from heat.

Serve with your choice of side (coconut rice, sweet potato puree) and top with a generous amount of mango salsa.

Enjoy!

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Prep Time
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Cook Time
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Servings

Shop Ingredients

Makes 0 servings
For the Salmon
Not Available
Four 2-4 oz fillets of salmon deboned with skin
Save-On-Foods - Atlantic Salmon Fillet, Fresh Farmed
Save-On-Foods - Atlantic Salmon Fillet, Fresh Farmed, 750 Gram
$28.43 avg/ea was $33.68 avg/ea$3.79/100g
Kosher Salt
Windsor - Windsor Kosher Salt
Windsor - Windsor Kosher Salt, 1.36 Kilogram
$7.49$0.55/100g
2 tablespoons vegetable oil
Not Available
1 tablespoon unsalted butter
Western Family - Unsalted Creamery Butter
Western Family - Unsalted Creamery Butter, 454 Gram
$6.99$1.54/100g
¼ fresh lemon
Lemons - Large
Lemons - Large, 1 Each
$0.99
For the Salsa
Not Available
2 mangos peeled, pitted and diced
Mango - Ataulfo, Fresh
Mango - Ataulfo, Fresh, 1 Each
$3.49
2 tablespoons of red onion – finely diced
Not Available
¼ cup green onion chopped
Onions - Green Scallions, Bunch, Fresh
Onions - Green Scallions, Bunch, Fresh, 1 Each
$2.29
1 Corn on the cob – shucked, cooked and kernels cut off the cob (alternatively you can use canned corn)
Corn - On The Cob, Fresh
Corn - On The Cob, Fresh, 1 Each
$1.49
½ can of black beans – rinsed and strained
Western Family - Black Beans
Western Family - Black Beans, 540 Millilitre
$2.99$0.55/100ml
2 cloves garlic minced
Garlic - Bulb, Mesh
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
1-1/2 tablespoons lime juice
Western Family - Lime Juice from Concentrate
Western Family - Lime Juice from Concentrate, 445 Millilitre
$3.69$0.83/100ml
Salt and pepper to taste
Windsor - Salt & Pepper Shakers
Windsor - Salt & Pepper Shakers, 155 Gram
$6.99$4.51/100g

Directions

For the mango salsa

Add diced mangos, red onion, green onion, corn, black beans, minced garlic, lime juice into a medium bowl. Mix until well incorporated. Add Salt and pepper to desired taste. Set in the fridge until ready to serve.

For the salmon

Season fillets generously with salt and place on a paper towel. Allow to sit for 10-15 minutes. Remove excess moisture from fillets using a paper towel until dry.

Heat a medium nonstick skillet on medium high heat. Once hot, add vegetable oil.

Place Salmon skin side down using your hand or spatula to press firmly down on skin for 15 seconds. Reduce heat to medium and cook skin side down for 4-6 minutes. If the pan is still too hot and skin is turning too dark, reduce heat further.

Flip salmon and add butter. Baste salmon while cooking for an additional 30 seconds to 1 minute.

Add a squeeze of lemon and remove the pan from heat.

Serve with your choice of side (coconut rice, sweet potato puree) and top with a generous amount of mango salsa.

Enjoy!