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

Salmon with mango salsa

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 720 Calories/Serving

25 Minutes

Tangy-sweet mango, crisp cucumbers and creamy avocado make a magical salsa to go with the pan-crisped salmon in this easy summer meal. Mangoes aren’t just a refreshing counterpoint to the buttery seafood; they’re also packed with fiber and vitamin C.

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
1 red onion
2 Persian cucumbers
Fresh cilantro
2 limes
½ teaspoon Marash chile (optional)
1 teaspoon brown mustard seeds (optional)
Two 6-ounce wild Alaskan salmon fillets
¼ cup coconut milk

Nutrition per serving

Calories 730, Total Fat 48g (62% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 570mg (25% DV), Total Carb. 50g (18% DV), Fiber 13g (46% DV), Protein 34g

Instructions

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

Wash produce before use

Make the salsa

Peel, pit, and thinly slice the mango.
Peel, pit, and thinly slice the avocado.
Peel and finely chop enough of the red onion to make 1/2 cup.
Cut the cucumbers in half lengthwise, then crosswise into ¼-inch-thick half-moons.
Coarsely chop the cilantro.
Zest the limes. Cut the limes in half; juice 3 halves and cut the remaining half into wedges.

In a mixing bowl, combine the mango, avocado, red onion, cucumbers, and cilantro with half the lime zest and juice (reserve the remaining zest and juice for the vinaigrette.) Add 1 tablespoon oil and as much Marash chile as you like and toss to combine. Season to taste with salt and pepper.
If using the brown mustard seeds, in a dry frying pan over medium heat, toast them until they begin to pop, about 1 minute. Remove from the heat and stir into the salsa.

Cook the salmon

Pat the salmon fillets dry with a paper towel. Season all over generously with salt and pepper.

In the same pan used to toast the seeds, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the salmon and sear until browned, 3 to 4 minutes per side, depending on thickness.

Make the lime-coconut vinaigrette

In a small bowl, combine the remaining lime zest and juice with the coconut milk. Stir in 1 teaspoon sugar, if using, and season to taste with salt.

Serve

Transfer the salmon to individual plates along with the salsa. Garnish with the lime wedges. Serve with the coconut-lime vinaigrette on the side.

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