Salmon with Mango Salad

Thea VanHerwaarden

Recipe -

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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