Pan-Seared Salmon with Mango & Avocado Salsa
Adapted from: Michelle Tam
Prep time: 15 minutes
Cook time: 5-10 minutes
Total time: 25 minutes
Serves: 1
Ingredients
For Salmon:
1 ½ lb. fresh wild king salmon filet
1 tbsp. ghee
kosher salt
freshly ground black pepper
For Salsa:
2 cups ripe tomato, diced (about 2 mangoes)
½ cup red onion, finely diced
1 cup avocado, diced (about 1 avocado)
¼ cup cilantro, minced
1 tbsp. EVOO
freshly ground black pepper
big pinch salt
¼ tsp. red pepper flakes
juice from 1 lime
Instructions
1. For salsa, place diced mango in a bowl, then add onion, avocado, cilantro, salt, pepper, olive oil, and lime juice. Set aside.
2. For salmon, start by cutting the filet into 4 serving-size pieces. Pat them dry, then season all sides with salt and pepper.
3. Heat a tablespoon of ghee in a cast iron skillet over medium-high heat until shimmering. Add the salmon, skin-side-down, and then turn down the heat to medium-low. Gently press each piece of salmon down with a flexible spatula to prevent them from curling up — you want the skin to crisp evenly.
4. Cook for 6 minutes or until the crispy skin releases from the surface of the skillet (or until a meat thermometer registers between 120ºF and 130ºF). For color, quickly sear the other sides of the salmon, about 30 seconds per side.
5. Serve with the crispy skin facing up with Mango and Avocado Salsa.
Downloadable Recipe