Anyone who loves salmon would vouch for this amazingly simple, yet flavourful combo of salmon with salsa. This time, I decided to ditch my usual favorite, olive oil – used butter instead, for better flavor. For the salsa, I used mangoes that were not very ripe, so the tangy taste of the mangoes is neutralized by the avocado. If you like it sweet, you can always use ripe ones. It tastes great anyway!
- salmon – 500 gms, cut into 4 filets, with skin
- red chili flakes – 1/4 teaspoon
- lemon juice – 1 teaspoon
- zest of 1/2 lemon
- a few dashes of freshly crushed pepper and salt to taste
- butter – 2 teaspoons
For the salsa
- mango (almost ripe) – 1 or 2 (depending on the size), diced
- avocado – 1, peeled, cored and diced
- onions – 2, diced
- red peppers – 1, diced
- cilantro – chopped and loosely packed – 1/3 cup
- juice of 1/2 lemon
- salt and pepper to taste
- Combine the chili flakes, salt, pepper, lemon juice and zest in a bowl and coat the salmon filets with the mixture.
- Heat butter in a pan and add the salmon skin down. Cook for 3-4 minutes on medium heat and flip carefully.
- If the fillet is thick, make sure that each side is flipped and cooked until all sides are lightly browned.
- Combine all the ingredients for the salsa. Give it 10 minutes for the flavors to blend.
- Serve the salsa with the perfectly juicy, flaky salmon filets.
Tried the recipe? Don’t forget to write to me.