Salmon with Mango Pico de Gallo
A delicious way to prepare salmon with a tropical pico de gallo featuring jicama, mango, cilantro, lemon, and tomatoes.
Reviewed by Editorial Team of Kiwilimón
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1 comentarios
Ingredients
4
Servings
- 2 mangoes, ripe but firm
- 2 tablespoons shallot, chopped
- 4 tomatoes, skinless and seedless, cut into small cubes
- 1 bunch fresh cilantro, chopped
- 2 cups jicama, cut into small cubes
- 60 milliliters olive oil
- 4 salmon fillet, thick with skin
- 1 tablespoon lime juice
- 60 milliliters olive oil
- 50 grams butter
- 2 cloves garlic, chopped
- sprigs thyme
- pepper
Preparation
1h 15 mins
0 mins
Medium
- Remove the skin from the mangoes and cut them into 1 cm cubes.
- Mix the chopped shallots, diced tomatoes, cilantro, jicama, 60 ml of olive oil, and lemon juice. (Be careful not to break the mango and the tomato).
- Let them marinate in the refrigerator for at least 1 hour.
- Season the salmon fillets with salt and pepper.
- Heat the olive oil in a skillet. Place the salmon skin-side down and let it cook. When it is halfway cooked, add the butter, garlic, and thyme. Baste with the pan juices until fully cooked.
- Remove the skillet from the heat and cover it. Let it rest for a few minutes so the salmon can absorb the flavors.
- Place a salmon on each plate and top with mango pico de gallo. Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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