In order to bring you the best organic produce, some ingredients may differ from those depicted.

Salmon with mango salsa

Gluten-Free Friendly, Paleo

2 Servings, 730 Calories/Serving

30 Minutes

Avocado and mango are a magical combination of flavors and textures that are simultaneously light and deliciously rich. They make an exciting backdrop to a simple sauteed salmon filet and an easy summer meal.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 mango
1 avocado
4 ounce red spring onion
4 ounce cucumber
Small bunch cilantro
2 limes
1 teaspoon black mustard seeds (optional)
2 skin-on salmon fillets
¼ cup coconut milk

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Make the salsa

Peel and slice the mango.
Peel and slice the avocado.
Peel and slice the onion.
Cut the cucumber into half-moon slices.
Rinse, dry, and chop the cilantro.
Zest and juice the limes.

In a mixing bowl, combine the mango, avocado, onion, and cucumber. Add the cilantro and season with salt and pepper. Add half the lime zest and juice and 1 tablespoon oil. If using the mustard seeds, toast the mustard seeds them in a 12-inch frying pan, over medium heat. About 30 seconds after they begin to pop, remove them from the heat and add to the salsa.

Cook the salmon

With a paper towel, pat the salmon dry and season both sides with salt and pepper. In the same pan used to toast the mustard seeds, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Cook salmon fillets, skin-side down, until skin is crisp, about 5 minutes. Turn and continue cooking until fish is opaque, about 2 minutes longer.

Make the lime coconut vinaigrette

In a small bowl, stir the remaining lime juice and zest into the coconut milk. Stir in 1 teaspoon sugar and season with salt.

Serve

Divide the salsa between two serving plates and top with the salmon. Serve the coconut lime vinaigrette on the side.

View full recipe details