Lemon Cilantro Salmon with Mango Avocado Salsa

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2 center-cut salmon fillets (6 oz. each)

1 1/2 Tbsp fresh lemon juice

¼ cup finely chopped cilanto

2 Tbsp Jolly Canola oil

Freshly ground black pepper, to taste



1 medium red onion

3 garlic cloves

2 tablespoons chopped fresh cilantro

3 pcs medium tomatoes

2 firm-ripe avocados

1 pc rip mango

1 tablespoon fresh lime juice, or to taste





1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, cilantro, Jolly Canola oil, and pepper. Let rest for 15 minutes.
2. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.

3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.

4. To make the salsa: Finely chop onion and mince garlic. In a bowl toss onion and garlic with cilantro.

5. Chop tomatoes and mango, add to onion mixture, tossing to combine.

6. Peel and pit avocados and cut into 3/4-inch pieces. Add avocados, lime juice, and pepper to taste. Spoon over cooked salmon.


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