Salmon with mango salsa

Paleo, Gluten Free

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.


  • 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



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.



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

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