Tuesday, February 28, 2012
Salmon with Avocado Mango Salsa
Based on a recipe from the Canyon Ranch Nourish cookbook:
Mangoes are rich in vitamins A and C and carotenoids. Salmon is a great source of disease-fighting omega-3 fatty acids. (We prefer wild-caught Pacific or organic farm-raised salmon.) In short, this dish delivers amazing nutritional value along with wonderful flavor…
makes 4 servings
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
1 tablespoon minced fresh cilantro
1 tablespoon fresh lime juice
½ teaspoon minced jalapeno peppers
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 in a medium bowl. Lightly crush with a fork to release the juices. Set aside.
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.