Pan-Seared Salmon with Mango Salsa

Pan-Seared Salmon with Mango Salsa

4-6 oz salmon filets, bones removed 2 T green onion, thinly sliced
4 pinches of kosher salt 1 T lime juice
4 shakes of pepper 3 tsp canola oil
2 mangos, peeled and diced
½ small red onion, diced 1/4”
½ red bell pepper, diced small
1 jalapeno, seeds removed and minced
2 T cilantro, chopped, large stems removed

Combine jalapeno, lime juice & 1 tsp oil in a bowl. Mix well. (this helps cut the heat of
the jalapeno & release the flavor) Add the mangos, onion, peppers, cilantro & green
onions. Mix gently. Salsa can be made a couple hours ahead of time. Too far in advance,
the lime juice breaks down the mangos & dulls the flavor. Heat remaining 2 tsp canola oil
in skillet over medium high heat. Lay out your salmon filets & evenly sprinkle pinches of
salt on the fleshy side—not the skin side. Hit each piece with a little pepper. When the oil
is almost ready to start smoking, gently place each filet in the pan, salted side down,
laying the fish down away from your body, slowly. Sear salmon about 5 minutes on the
salted side, or until golden brown. Turn over & finish cooking on the skin side, about 5-6
minutes depending on thickness--about 10 minutes per inch of thickness. Serve
immediately, spooning liberal amounts of the mango salsa over each piece. *Try pan-
searing chicken breast this way, also. Or substitute tomatoes for mangos and you have
really good pico de gallo, just add salt.