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

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).

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