Recipe: Pan-Seared Salmon with Mango and Avocado Salsa

by Mummy's Kitchen

My family loves deep fried fish, yes I know, I know it is unhealthy. (Ok, don’t judge me!) This is why I stared at these pieces of fresh pinkish orangey salmon which I have bought from the wet market that morning and wondered how I should cook them so that it’ll be a healthy meal for my family. I wanted something simple, quick, delicious and nutritional. I thought a pan-seared salmon with a tangy and refreshing mango and avocado salsa will definitely meet all my criteria. The fish was so fresh and the salsa was so very appetising AND the colour was just so pleasing to the eyes too. What a meal!! 🙂

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Serves 4 persons

Ingredients:

Mango & Avocado Salsa:

2 ripe mangoes, diced

2 ripe avocados, diced

1 small red onion, diced

¼ cup minced fresh cilantro

2 tablespoons extra virgin olive oil

Freshly ground black pepper

Pinch of sea salt

¼ teaspoon red pepper flakes

Juice from 1 lime

Salmon:

4 pcs salmon fillets

Salt

Pepper

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2 tablespoons cornflour

2 tablespoons olive oil

Method:

Preparation for the Mangoes and Avocado Salsa:

  1. If you are clueless about mangos? Check out this video from the National Mango Board, which shows you how to pick a ripe one and cut it up.
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  2. Add all the ingredients into a bowl.
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  3. Stir to combine and adjust the seasoning according to your taste.
  4. Set aside in the fridge.

Preparation and cooking of salmon:

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  1. Sprinkle the salmon fillets generously with salt and pepper.
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  2. Coat the salmon skin lightly with the cornflour.
  3. Add oil into a heavy-bottomed pan over medium-high heat.
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  4. Once the oil is hot, add the salmon fillets, skin side up. Cook, without moving, until the sides are cooked just past halfway up the fillets.
  5. Flip and cook, without moving, until the sides are fully cooked.
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  6. Transfer to a dish and top with salsa accompanied with sweet corn.        20160329_200440

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Mummy's Kitchen

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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