Oh, now we’re talking fresh, vibrant flavors—pan-seared salmon with a tropical twist! Here’s a full recipe for a restaurant-quality dish you can make at home. 🍣🥭🥑
Pan-Seared Salmon with Mango Avocado Salsa
Ingredients (Serves 2)
For the Salmon:
- 2 salmon fillets (6–8 oz each, skin on or off)
- Salt and pepper, to taste
- 1–2 tbsp olive oil
- 1 tsp paprika (optional, for color)
- 1 tsp lime zest (optional)
For the Mango Avocado Salsa:
- 1 ripe mango, peeled and diced
- 1 ripe avocado, diced
- 1/4 red onion, finely chopped
- 1/2 red bell pepper, diced
- 1 small jalapeño, seeded and minced (optional, for heat)
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
- Salt and pepper, to taste
Instructions
- Prepare the salsa:
- In a medium bowl, combine mango, avocado, red onion, bell pepper, and jalapeño.
- Add lime juice, cilantro, salt, and pepper. Gently toss to combine.
- Chill in the fridge while you cook the salmon.
- Cook the salmon:
- Pat the salmon dry with paper towels, then season both sides with salt, pepper, and paprika.
- Heat olive oil in a nonstick or cast-iron skillet over medium-high heat.
- Place salmon fillets skin-side down (if skin-on). Cook 4–5 minutes without moving until crispy.
- Flip and cook another 3–4 minutes, depending on thickness, until salmon reaches desired doneness (145°F / 63°C internally).
- Serve:
- Plate the salmon fillets and spoon the mango avocado salsa generously on top.
- Optional garnish: extra cilantro, lime wedges, or microgreens.
✅ Pro tips:
- For extra flavor, add a drizzle of honey or a splash of tequila to the salsa.
- Serve with jasmine rice, quinoa, or a fresh salad for a complete meal.
If you want, I can make a fancier plating version with a mango-lime reduction drizzle and crispy shallots—basically Instagram-ready gourmet style.
Do you want me to do that?
