Sautéed Wild Copper River Salmon with California Avocado, Tomato and Mango Salad
|3||Fresh California Avocados, peeled and diced*|
|3||mango, peeled, pitted and diced|
|3/4||cup||finely chopped red onion|
|6||Tbsp.||fresh lime juice|
|3||Tbsp.||chopped fresh cilantro|
|12||6-oz wild Copper River salmon fillets|
|3/4||tsp.||freshly ground black pepper|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.