Avocado Mango Salsa

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

FOR THE SALMON

• ½ teaspoon extra virgin olive oil
• four 4-ounce salmon fillets
• pinch sea salt
• pinch freshly ground pepper

DIRECTIONS:

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.