Delicious Living
  • 1 tablespoon lime juice (1 small or 1/2 large lime)
  • 2 tablespoons plus 1 teaspoon canola oil
  • Salt and freshly ground black pepper (to taste)
  • 1 ripe mango, peeled and finely diced
  • 3 tablespoons finely minced red onion
  • 1 jalapeño pepper, seeded and finely minced
  • 2 tablespoons minced fresh cilantro
  • 1/2-1 avocado, roughly diced
  • 4 6-ounce salmon filets with skin, 1 to 1-1/4 inch thick
  • 1 pound spinach, washed and steamed

Salmon with Mango-Avocado Relish

Staff | Delicious Living
  • Serves: 4 people
  • Calories per serving: 491

Spiff up salmon with a zingy fruit relish for a dish loaded with skin-friendly vitamins A, C, and E, and omega-3 fatty acids. Try to get filets of even thickness for uniform cooking. For extra flavor, drizzle the steamed spinach with a light, lemony vinaigrette.

  1. In a medium glass bowl, whisk together lime juice and 2 tablespoons canola oil. Add salt and pepper to taste. Add mango, red onion, jalapeño, and cilantro; toss to mix. Gently fold in avocado. Adjust seasonings and refrigerate until salmon is done.
  2. Sprinkle salmon with salt and pepper. Place a heavy-bottomed 12-inch skillet over high heat for 3 minutes.
  3. Add 1 teaspoon canola oil to the pan and swirl to coat. After 30 seconds, place salmon skin-side down in pan. Cook for 30 seconds, then reduce heat to medium-high. Do not disturb filets until the dull, opaque color has spread about halfway up the side of each filet, about 41/2 minutes. Turn filets over and cook another 31/2 minutes or until just opaque. Remove pan from heat; place filets on a paper towel-lined plate and allow to rest for 45 seconds.
  4. Serve on a bed of steamed spinach, with relish spooned on top.

Nutrition Facts Per Serving: Calories: 491 calories, % fat calories: 54, Fat: 30g, Saturated Fat: 5g, Cholesterol: 112mg, Carbohydrate: 18g, Protein: 39g, Fiber: 9g, Sodium: 174mg 

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