Salmon with Mango Pico de Gallo

Name: Salmon with Mango Pico de Gallo
Prep time: 75 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

Lorenza Ávila

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

Published: 05-07-2010

Preparation

1h 15 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.