Copper River Salmon with mango avocado salsa makes a beautiful main-dish salad, ready in 25 minutes! The seasons when Fresh California Avocados and Copper River Salmon are available overlap, making for a perfect pairing of delicious west-coast favorites.
Sautéed Wild Copper River Salmon with California Avocado, Tomato and Mango Salad
Total Time: 10 min
Vitamin A 1299 IU; Vitamin C 33 mg; Calcium 45 mg; Iron 2 mg; Vitamin D 10 IU; Folate 105 mcg; Omega 3 Fatty Acid 3 g
% Daily Value*: Vitamin A 25%; Vitamin C 50%; Calcium 4%; Iron 10%; Total Fat 32%
Ingredients1 Fresh California Avocados, peeled and diced* 2 cups chopped tomato 1 mango, peeled, pitted and diced 1/4 cup finely chopped red onion 2 Tbsp. fresh lime juice 1 Tbsp. chopped fresh cilantro 3/4 tsp. salt, divided 1 Tbsp. olive oil 4 6-oz wild Copper River salmon fillets 1/4 tsp. freshly ground black pepper
- Combine the avocado, tomato, mango, onion, lime juice, cilantro, and about one third of the salt in a bowl.
- Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle the salmon with the remaining salt and pepper. Add to the skillet, skin side up and cook until nicely browned, about 4 minutes. Turn and cook until skin is crisp and the salmon is still slightly translucent in the center, about 4 minutes longer.
- Spoon the avocado mixture over the salmon and serve.
Serving Suggestion: For a beautiful presentation and delicious way to increase your daily servings of vegetables, serve on a bed of baby arugula or spring mix salad.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados