Sautéed Wild Copper River Salmon with a Tomato Mango Avocado Salad
Ingredients3 Fresh California Avocados, peeled and diced* 6 cups chopped tomato 3 mango, peeled, pitted and diced 3/4 cup finely chopped red onion 6 Tbsp. fresh lime juice 3 Tbsp. chopped fresh cilantro 2 tsp. salt, divided 3 Tbsp. olive oil 12 6-oz wild Copper River salmon fillets 3/4 tsp. freshly ground black pepper
- Combine the avocado, tomato, mango, onion, lime juice, cilantro, and about a 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: Serve on a bed of baby arugula or spring mix salad.
For appetizer or tapas portion, cut salad ingredients into small dice to complement a 2 oz. portion of salmon. Plate as directed.
For bruschetta, toast sturdy slices of baguette (brush with olive oil for a richer taste), top with a 1 oz. portion of salmon and garnish with a tablespoon of (finely diced) 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