
https://www.topsmarkets.com/Recipes/Detail/7395/Wild_Copper_River_Salmon_with_California_Avocado%2c_Tomato_and_Mango_Salad
Yield: 4 servings
1 | Fresh California Avocado, peeled and diced* | ||
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2 | cups | chopped tomatoes | |
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1 | mango, peeled, pitted and diced | ||
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1/4 | cup | red onion, finely chopped | |
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2 | Tablespoons | fresh lime juice | |
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1 | Tablespoon | fresh cilantro, chopped | |
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1/4 | teaspoon | salt, divided | |
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1 | Tablespoon | olive oil | |
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4 | (6 ounces each) wild Copper River salmon fillets | ||
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1/4 | teaspoon | freshly ground black pepper | |
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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.
*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.
Source: www.CopperRiverSalmon.org
Author: David Bonom and Copper River Salmon
Recipe provided by The California Avocado Commission
Please note that some ingredients and brands may not be available in every store.
https://www.topsmarkets.com/Recipes/Detail/7395/
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