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

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


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Serving Size: 12

3 Fresh California Avocados, peeled and diced*
6 cups tomato, chopped
3 mango, peeled, pitted and diced
3/4 cup red onion, finely chopped
6 Tbsp. fresh lime juice
3 Tbsp. fresh cilantro, chopped
2 tsp. salt, divided
3 Tbsp. olive oil
12 6-oz wild Copper River salmon fillets
3/4 tsp. black pepper, freshly ground

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  1. Combine the avocado, tomato, mango, onion, lime juice, cilantro, and about a 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:  Serve on a bed of baby arugula or spring mix salad.

Serving Options:
For appetizer or tapas portion, cut salad ingredients into small dice to complement a 2 oz. portion of salmon. Plate as directed.
For bruschetta, toast sturdy slices of baguette (brush with olive oil for a richer taste), top with a 1 oz. portion of salmon and garnish with a tablespoon of (finely diced) 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.

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