Salmon & Mango Salsa (GF, DF, No Tomatoes)
I'm testing some new no nightshade recipes, as I've been directed to cut them out of my diet for a bit. I'm not fully committed to this yet as it's my birthday month and all the french fries, salsa, and pasta eating are in order..... however I wanted to try out some recipes to see if not eating them left me feeling satisfied or at least left me feeling like I had some serious FOMO.
This is a great little summer night recipe, and it would be super yum with some shrimp too!
- 3-4 Filets of Wild Caught Salmon
- 3tbs + 2tbs vegan butter or avocado oil for cooking
-2 tbs honey
- 2 mangoes, cubed
-1 avocado, cubed
-1/2 red onion, chopped
-1 bunch cilantro, minced
-salt and pepper
Start by making your "mango salsa." Mix mangoes, avocado, red onion, cilantro, and lime juice in a bowl and place in refrigerator.
Pat dry salmon filets, and cover with tbs oil/vegan butter and honey. Heat the remaining oil in a skillet over medium/high heat and place salmon skin side down for roughly 1-2 minutes to crisp up the salmon skin. (If you don't like the skin, you can just peel it off prior to cooking.) Turn heat down to medium/low for an additional 3-4 minutes, and flip for another 4 minutes.
To plate, I served with white rice and topped the mango salsa on top with an extra squeeze of lime!