Pan Seared Salmon with Mango Salsa
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Cook time: 
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Serves: 4
 
Ingredients
  • 1 pound (16 oz) center cut salmon - always ask for the center cut
  • 1 tsp good quality olive oil
  • S & P
For the Mango Salsa:
  • 1 mango, peeled and cut into ½ inch cubes
  • ¼ C chopped red onion
  • ¼ jalapeno, seeded with white ribs removed and finely chopped - add more if you like more heat
  • ¼ C loosely packed cilantro, chopped
  • ½ avocado, cut into ½ inch cubes
  • juice of 1 lime
  • kosher salt to taste
Good Thyme Tip - We like to double the recipe for an extra generous amount and leftovers!
Instructions
  1. Preheat oven to 450 degrees. Cut salmon into 4 equal portions. Heat a large ovenproof grill pan over medium high heat with olive oil. Season salmon with S & P. Make sure pan is nice and hot, place salmon filets skin side up in pan. Sear for 3-5 minutes until there is a golden crust on the salmon. Remove from heat and flip salmon over to skin side down. Place in the oven for an additional 5 minutes monitering closely as you do not want to overcook. Remove from oven. When plating slide a spatula between the salmon skin and the meat to remove the skin, it will slide right off the salmon. Serve with mango salsa piled on top.
For the Mango Salsa: In a small bowl combine all ingredients. Let sit for 1 hour to let flavors blend. Can be made up to 1 day ahead.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/pan-seared-salmon-with-mango-salsa/