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Lorenza

Lorenza Ávila

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Recipe of Salmon with Pico de Gallo de Mango
Recipe

Salmon with Pico de Gallo de Mango

1 h 15 min
Not so easy
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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 servings
  • 2 mangoes mature but firm
  • 2 spoonfuls of shallot chopped
  • 4 tomatoes without skin and without seeds, cut into small cubes
  • 1 bunch of coriander chopped
  • 2 cups of jicama cut into small cubes
  • 60 milliliters of olive oil
  • 4 salmon fillets thick with skin
  • 1 tablespoon of lemon juice
  • 60 milliliters of olive oil
  • 50 grams of Butter
  • 2 cloves of garlic chopped
  • branches of 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.
    Calories
    556
    kcal
    28%
    Carbohydrates
    37.0
    g
    12%
    Proteins
    37.4
    g
    75%
    Lipids
    29.6
    g
    46%
    Fiber
    10.7
    g
    21%
    Sugar
    22.5
    g
    25%
    Cholesterol
    121
    mg
    40%
    Esha
    Rate this tip
    Ratings (1)
    Andrea Lopez
    16/09/2017 19:44:52
    Muy rica y fácil de hacer

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