Seared Salmon with Avocado, Shrimp, and Mango Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chef Charles Holmes serves salmon for brunch often and says it's a big hit at the Gaige House Inn-particularly when it's hot outside. Since most of the guests have been hiking or walking by the time they show up for brunch, they appreciate a substantial meal. Salmon and avocado contribute heart-healthy monounsaturated fats. Ingredients:
cooking spray |
4 (6-ounce) salmon fillets (about 1 inch thick) |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 cup cubed peeled ripe mango |
1/2 cup medium shrimp, cooked and peeled |
1/4 cup chopped red onion |
2 tablespoons chopped fresh cilantro |
2 tablespoons fresh lime juice |
1 tablespoon olive oil |
1 jalapeño pepper, seeded and chopped |
6 cups gourmet salad greens |
2 tablespoons fresh lime juice |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 peeled avocado, cut into 1/4-inch wedges |
Directions:
1. To prepare salmon, heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add fish to pan, and cook for 9 minutes or until the fish flakes easily when it is tested with a fork, turning once.
2. To prepare salsa, combine mango and the next 6 ingredients (mango through jalapeño) in a medium bowl, and toss well to combine.
3. Combine the salad greens, juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and avocado wedges in a large bowl; toss gently to combine. Arrange a salmon fillet on each of 4 plates; top each with 1/2 cup salsa and 1 1/2 cups salad mixture.
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