Avocado Mango Salsa
INGREDIENTS:- half a large avocado, peeled and diced (Canyon Ranch uses 1/3 cup fresh blueberries)
- 1/3 cup peeled, diced mangoes
- 2 tablespoons minced red onions
- 2 tablespoons minced red bell peppers (we substituted tomatoes)
- 1 tablespoon minced fresh cilantro
- 1 tablespoon fresh lime juice
- ½ teaspoon minced jalapeno peppers
- (Canyon Ranch adds 2 teaspoons evaporated cane juice or organic cane sugar — we omitted sugar completely)
- ¼ teaspoon sea salt
- ½ teaspoon extra virgin olive oil
- four 4-ounce salmon fillets
- pinch sea salt
- pinch freshly ground pepper
Combine the avocado (or blueberries), mangoes, onions, tomatoes (or bell peppers), cilantro, lime juice, jalapenos, salt (and sugar, if using) in a medium bowl. Lightly crush with a fork to release the juices. Set aside. [Wear gloves when handling hot chile peppers, or wash your hands thoroughly before touching your eyes, nose or mouth.]
Heat olive oil in large saute pan over medium-high heat. Season the salmon with salt and pepper and sear for 3 to 5 minutes on each side, or until just cooked through.
Serve each salmon fillet with ¼ cup Avocado Mango Salsa.
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