1. Mix the water with the salt. Put the salmon in and cover for 15 minutes. Don't need to put it on the fridge.
Now we can make the Mango salsa:
Mix the mango, jalapeno, shallot, lime juice, mint, olive oil, garlic and 1/2 tsp of salt. Set aside.
2. In a 12 inch non-stick pan put 1/2 tsp of salt and 1/2 tsp of black pepper (this will help to the fish not to stick to the pan).
3. Put the salmon on the pan skin side down. Now we will turn on the heat to a medium high. Put the rest of the salt and pepper on the top of the salmon. Leave it for 6-8 minutes and turn the salmon. Leave it for another 6-8 minutes. We are looking for an internal temperature of 125 degrees.
Put the salmon on the plates and put the salsa on top.
I served mine with some farro and seared asparagus.
This recipe calls for farm salmon because it has more fat in it than a wild salmon so you don't need to add any fat to the pan.
I have made this recipe with wild sockeye salmon and because there is no fat in it I had to add a little bit of olive oil to the pan when the pan was already hot so the skin gets crispy.
Also, the internal temperature of a wild salmon it has to be 120 degrees. That means less time of cooking for each side.
(I overcooked mine a little bit and still was delicious).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (384g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (17%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 7263.3mg||250 %|
|Potassium 138.8mg||4 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 10.2g|
|Protein 0.7g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 52
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