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