Seared Wild Salmon with Minted Mango Salsa
Instructions:
- Mango Salsa:
- 1 medium, ripe mango, peeled and diced
- 1 cup diced English hothouse cucumber
- 2 green onions, sliced
- 1 medium tomato, seeds removed and diced
- 1 small jalapeño, seeded, finely minced, optional
- 1 clove garlic, fi nely minced
- 1 tablespoon coarsely chopped mint
- 2 tablespoons fresh lime juice
- Sea salt
- Wild Salmon:
- 2 tablespoons coconut or olive oil
- 4 (4- to 5-ounce) wild salmon fi llets
- Freshly ground black pepper
- Combine mango, cucumber, green onions, tomato, jalapeño, garlic, mint, and lime juice in a medium bowl, stirring gently to combine. Add salt to taste. Cover and set aside. If not using right away, salsa can be chilled for up to 6 hours.
- Season salmon fillets on both sides with salt and pepper. Heat oil in a large, heavy skillet over medium heat. Sear salmon on both sides until golden brown and flakey, about 3 minutes each side. Spoon salsa on top and serve immediately.