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SAUTéED WILD COPPER RIVER SALMON WITH CALIFORNIA AVOCADO, TOMATO AND MANGO SALAD
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  • Preparation

    15 min

  • Cook Time

    10 min

  • Total Time

    25 min

Sautéed Wild Copper River Salmon with California Avocado, Tomato and Mango Salad

Author: David Bonom and Copper River Salmon/Prince William Sound Marketing Association

Recipe Provided By

Enjoy a beautiful salad featuring California Avocados, Copper River Salmon, mango and tomato, ready in 25 minutes!

Ingredients

  • 1.000 1
    Fresh California Avocados, peeled and diced*
  • 2.000 2 cups
    chopped tomato
  • 1.000 1
    mango, peeled, pitted and diced
  • 0.250 ¼ cup
    finely chopped red onion
  • 2.000 2 Tbsp.
    fresh lime juice
  • 1.000 1 Tbsp.
    chopped fresh cilantro
  • 0.750 ¾ tsp.
    salt, divided
  • 1.000 1 Tbsp.
    olive oil
  • 4.000 4
    6-oz wild Copper River salmon fillets
  • 0.250 ¼ tsp.
    freshly ground black pepper

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Instructions

  1. Combine the avocado, tomato, mango, onion, lime juice, cilantro, and about one third of the salt in a bowl.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle the salmon with the remaining salt and pepper. Add to the skillet, skin side up and cook until nicely browned, about 4 minutes. Turn and cook until skin is crisp and the salmon is still slightly translucent in the center, about 4 minutes longer.
  3. Spoon the avocado mixture over the salmon and serve.

Serving Suggestion: For a beautiful presentation and delicious way to increase your daily servings of vegetables, serve on a bed of baby arugula or spring mix salad.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

Nutrition information per serving

Nutrition Information Per Serving: Calories 400; Total Fat 21 g (Sat 3 g, Trans 0 g, Poly 6 g, Mono 11 g); Cholesterol 95 mg; Sodium 520 mg; Potassium 1380 mg; Total Carbohydrates 18 g; Dietary Fiber 5 g; Total Sugars 11 g; Protein 36 g; Vitamin A 1299 IU; Vitamin C 33 mg; Calcium 45 mg; Iron 2 mg; Vitamin D 10 IU; Folate 105 mcg; Omega 3 Fatty Acid 3 g
% Daily Value*: Vitamin A 25%; Vitamin C 50%; Calcium 4%; Iron 10%; Total Fat 32%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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