Tops Friendly Markets Recipes

https://www.topsmarkets.com/Recipes/Detail/7395/Wild_Copper_River_Salmon_with_California_Avocado%2c_Tomato_and_Mango_Salad

Wild Copper River Salmon with California Avocado, Tomato and Mango Salad

Yield: 4 servings

Ingredients

1 Fresh California Avocado, peeled and diced*

2 cups chopped tomatoes

1 mango, peeled, pitted and diced

1/4 cup red onion, finely chopped

2 Tablespoons fresh lime juice

1 Tablespoon fresh cilantro, chopped

1/4 teaspoon salt, divided

1 Tablespoon olive oil

4 (6 ounces each) wild Copper River salmon fillets

1/4 teaspoon freshly ground black pepper

Directions:

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.

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