Recipe by juniper jones
Delicious, quick and healthy meal full of good fats and tasty antioxidants! This recipe serves 8, but I usually halve it. Preparation time includes the hour of refrigeration that the salsa requires. Experiment with salsa ingredients to use those that you prefer - adjust salmon cooking time to achieve the doneness you desire. A family favorite!
- 6 tablespoons fresh lime juice
- 2 tablespoons honey
- 4 cups diced mangoes (1/4 inch cubes)
- 2 cups diced avocados (1/4 inch cubes)
- 1 1⁄3 cups minced red onions
- 2 tablespoons seeded and minced jalapeno peppers
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt, plus more to taste
- 1⁄8 teaspoon cayenne, plus more to taste (optional)
- 32 ounces salmon fillets, in 8 pieces, skin and pin bones removed
- 1 tablespoon olive oil
- black pepper (optional)
Directions See How It's Made
- To prepare salsa, whisk lime juice and honey in medium bowl until well combined. Add mango, avocado, onion, jalapeno and stir, gently, until well blended. Cover and refrigerate for an hour or more to let the flavors meld. Season with salt to taste. Serve either cold or at room temperature.
- To prepare the salmon, mix cumin, 1/2 teaspoon salt and pinch of cayenne in a small bowl. Lightly film both sides of salmon fillets with olive oil. Sprinkle the spice mixture evenly over both sides.
- Heat a nonstick skillet over medium-high heat. Cook the fillets until the outsides are lightly browned, 1-2 minutes per side. Lower heat to medium and cook until the salmon is a pale pink throughout, 2-3 minutes per side - depending on the thickness of the fillets.
- Season with more salt, cayenne and black pepper to taste, if desired. Transfer each fillet to a plate. Top each with equal portions of salsa.