In order to bring you the best organic produce, some ingredients may differ from those depicted.
Salmon with mango salsa
Dairy-Free, Gluten-Free, Paleo, Soy-Free
2 Servings, 720 Calories/Serving
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 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
Calories: 730, Protein: 34 g, Fiber: 13 g, Total Fat: 48 g, Monounsaturated Fat: 25 g, Polyunsaturated Fat: 8 g, Saturated Fat: 8 g, Cholesterol: 85 mg, Sodium: 570 mg, Carbohydrates: 50 g, Added Sugars: 0 g.
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.
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.
Make the lime-coconut vinaigrette