I love the combination of the slightly crispy salmon with the tangy, fruity mango and avocado salsa. This colorful salsa has the best blend of flavors and textures. It complements the salmon so incredibly well by cutting the richness. This nutritious meal is loaded with goodies like Omega 3, vitamin A, C and D and packed with fiber actually half of your daily need.
To get the edible crispy skin fry in salt and peppered nonstick pan on medium heat. Most important, do not add any oil and always fry skin-side down first. You can’t go wrong with this method. If you don’t like the skin just remove it after cooked and expose the super moist flesh underneath.
Salsa Ingredients
- Mango– adds fresh natural sweetness.
- Red bell pepper– adds more texture and color.
- Red onion– crisp slight heat.
- Avocado– adds a delicious creaminess.
- Cilantro and lime– add classic Mexican flavors to the salsa
Variations for the salsa
The mango avocado salsa is very flexible based on what you have on hand and enjoy. Other salsa recommendations include:
- Another type of onion- red, white, green
- Another color bell pepper
- Chile pepper- for some heat
- Tomatoes
- Tomatillos
- Corn
CRISPY SKIN SALMON WITH MANGO SALSA
Ingredients
- 500 g salmon 125 per portion
- 1 mango peeled and diced
- ½ red bell pepper diced
- ½ red onion peeled and diced
- 2 avocados peeled and diced
- 1 can black beans rinsed about 400 g
- 1 lime juiced
- salt and pepper to taste
- cilantro to taste
Instructions
- Combine salsa ingredients in a large bowl and mix. Add more lime if needed.
- Cut the salmon in 4 portions. Sprinkle salt and pepper in a dry pan and heat to medium. Place the salmon skin-side down. This helps crisp the skin.
- Cook salmon, skin-side down, for 4-5 minutes depending on thickness. Turn it over and cook for another 3-4 minutes. If it flakes easily when testing with a fork, it’s ready. Salmon is best served a little pink in the centre.
- Serve the fish with salsa sprinkled with cilantro and maybe some white rice.
