YIELD: 12
3 large ripe, fresh avocados, peeled and diced
6 cups tomato, chopped
3 mangos, peeled, pitted and diced
¾ cup red onion, finely chopped
6 Tbsps. fresh lime juice
3 Tbsps. fresh cilantro, chopped
2 tsp. salt, divided
3 Tbsps. olive oil
12 (6 oz.) wild salmon fillets
¾ tsp. black pepper, freshly ground
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Combine the avocado, tomato, mango, onion, lime juice, cilantro, and about a third of the salt in a bowl.
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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 or longer.
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Spoon the avocado mixture over the salmon and serve. (Serving suggestions: serve on a bed of baby arugula or spring mix salad; or, for appetizer or tapas portion, cut salad ingredients into small dice to complement a 2 oz. portion of salmon; or for bruschetta, toast sturdy slices of baguette, brushed with olive oil, top with 1 oz. portion of salmon and garnish with a Tbsp. of the finely diced salad.)
