Salmon is a popular fish thanks to its healthy omega-3 fatty acids and vitamin D content. This tasty, protein-rich fish is also easy to cook.
This tender Coho salmon is topped with a bright and colorful mango avocado salsa. It’s going to transport you to the tropics with its unbelievable flavors
PREPARATION TIME: 10 MINUTES
COOKING TIME: 10 MINUTES
Note. You can get rid of the strong taste of the onion by soaking the diced onion in ice water while you are still chopping the other ingredients.
The flavors blend beautifully together, everything taste amazingly fresh. It is
perfect for a weeknight dinner and it is also ideal for company, it is super versatile so it can work for any occasion
Yes, this whole recipe is Whole30 compliant and paleo
There is no refined sugar added, no weird preservatives or strange additives.
It is dairy free, gluten free.
The Coho salmon is a low carb recipe perfect for keto, but the mango avocado salsa is not keto friendly, but you can use strawberries instead of mango.
It’s an easy recipe. Simply brush your salmon with the mix and put in a hot pan until your desired doneness and you end with a nice and juicy blackened Coho salmon, you can find down to the recipe card the detailed instructions for the blacked Coho salmon and the mango avocado salsa as well.
If you want your salmon medium-rare or medium, you might try cooking the flesh side of Coho salmon only 1 minute then flipping and cooking another 2-3 minute on the skin side, but if you like well-done cook for 2 minutes on the flesh side and 4 minutes on the skin side.
If you don’t like to eat the skin, it is okay. The skin not only seals in moisture, but acts as a protective layer, and it’s easier to remove after cooking.
You can use this recipe for grilled, pan sear broil or bake.
You can make this salsa ahead of time and chilled it for a better taste since the flavors have more times to meld. If you decide to make the mango avocado salsa ahead of time, then simply add all of your ingredients except the avocado. When you are ready to serve it, you simply have to drain off the liquid, chop the avocado and stir into the salsa.
Ripe mango feels soft when given a gentle squeeze and when a sweet, fragrant scent emanates from the steam-end of the fruits. To speed up the ripening process at home, store mango in a sealed paper bag at room temperature with a tomato.
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