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Lorenza Ávila

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Recipe of Salmon with Pico de Gallo de Mango
Recipe

Salmon with Pico de Gallo de Mango

1h 15 mins
Half
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A delicious way to prepare salmon with a pico de gallo tropical with jicama, mango, cilantro, lemon, and tomatoes.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 2 mangos, mature but firm
  • 2 tablespoons shallot, chopped
  • 4 tomatoes, without skin and without seeds, cut into small cubes
  • 1 bunch fresh coriander, chopped
  • 2 cups jicama, cut into small cubes
  • 60 milliliters olive oil
  • 4 salmon fillets, thick with skin
  • 1 tablespoon lemon juice
  • 60 milliliters olive oil
  • 50 grams butter
  • 2 cloves garlic, chopped
  • branches thyme
  • black pepper

Preparation

Remove the skin from the handles and cut them into 1 cm cubes.
Mix chopped shallots, diced tomatoes, cilantro, jicama, 60 ml 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 pan. Put the salmon with the skin down and let it cook. When this medium cooked, add butter, garlic and thyme. Sprinkle with skillet juices until cooking is complete.
Remove the pan from the heat and cover it. Let rest for a few minutes so that the salmon absorbs the flavors.
Place a salmon on each plate and put a mango rooster on top. Serve immediately.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Andrea Lopez
16/09/2017 19:44:52
Muy rica y fácil de hacer

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