Salmon with mango salsa

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

Salmon with mango salsa

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.

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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


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.


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