Boy, do I have a treat for you! This will be my first salmon recipe that I have posted on my blog and I don’t know why it has taken me so long to talk about one of my favorite fishes! I try to eat Salmon once a week because of the amazing health benefits.
- Prevents Chronic Inflammation ( which many of us unknowingly have from all the processed food we eat).
- Supports Brain Function
- Can Prevent Depression
- Prevents Cancer
- Supports Eye Health
- Supports Heart Health
- Supports Skin and Hair Health
When I buy all my seafood I go to Whole Foods and always pick the wild option, none of that farm (chemical) raised fish! Whole Foods has the best King Salmon that is so flavorful that you could pan sear it and eat it plain. But, “the huz” is not such a big fan of salmon so I try to come up with some interesting/different ways to make it. Cold water fish is such an important part of our diet, as it provides the essential Omega-3’s that is usually lacking in our diet! I have tried Asian style, spicy, sweet, tangy recipes with Salmon and I think I hit the jackpot with this one because “the huz” says “this is the best Salmon I have ever had!” That means a lot coming from someone who doesn’t really like salmon.
Ever since I have gotten back from our mini vaca to Turks & Caicos I have been craving fresh seafood with a tropical twist and this recipe is just what I needed. The mango gives it the perfect tropical flavor I was looking for.
Pan Seared Salmon with Avocado & Mango Pico de Gallo
- Olive Oil Spray
- Chef Paul’s Magic Salmon Seasoning (found it at Giant)
- 1 lb of Wild King Salmon ( or another wild salmon of your preference)
- 2 Tbsp Shallots, minced
- 1/3 cup Cooking White Wine
- 1 Mango, diced
- 1 Avocado, diced
- 1/3 cup Cherry Tomato, chopped
- 2 Green Onions, chopped
- Half a Lime, Juiced
Begin by dicing your mango and avocado, adding them to a bowl. If you don’t know how to cut a Mango, the seed takes up the whole center of the fruit … so you have to cut around it. Cut mango in half, around the seed. Then dice it with the skin on and turn it inside out like a porcupine and cut it from the skin. Should look like this.
Add the avocado, mango, cherry tomatoes, and green onions to a bowl.
Stir in lime juice and season with salt. I like to mash the avocado a little to make it creamy. Place in fridge for 20 minutes to marinade while you cook the salmon.
Next season the salmon with Chef Paul’s Magic Salmon Seasoning. I am pretty generous with the seasoning.
Heat an oiled cast iron skillet. Place Salmon skin side up (facing you) on the pan and pan sear for 5 minutes on medium-high heat. Flip salmon over to sear the other side for 5 minutes.
Remove salmon from pan and add white cooking wine and shallots. Let shallots simmer for a few minutes.
Add salmon back to the simmering wine and shallots. Spoon wine sauce over the salmon and let simmer for another 3 minutes.
I like my salmon pretty cooked through so I actually stick the whole pan in the oven and will cook for an additional 7-10 minutes at 400F. I paired my salmon with asparagus and of course the avocado mango pice de gallo. Make sure you take a bite with the salmon and pico de gallo on your fork. The flavors will burst in your mouth! Sooooo good!