The exotic, tropical tang of the fruit and the richness of the wild salmon work wonderfully together. The 'bango' comes from the spicy sweet pepper jam I use to bind the fresh mango relish."
Course Salad
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 30 minutesminutes
Servings 2
Calories 307kcal
Ingredients
1Mango - peeled, seeded and diced
2Salmon fillets, skin removed
2tbspLime Juice
Sea Salt to taste
2tbspred bell pepper and ancho chili pepper jam
2tbspVegetable Oil
2tbspChopped fresh cilantro
Instructions
Stir mango, lime juice, pepper jam, and cilantro together in a bowl. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
Heat oil in a large non-stick skillet over medium-high heat until oil begins to smoke.
Place salmon, flesh-side down, in the hot skillet and cook until edges are just starting to cook through, about 2 minutes. Flip fillets, remove skillet from heat, and let fillets sit in the hot pan until cooked through, 2 to 3 minutes more.
Transfer to a plate and top with chilled mango relish.
Notes
Per Serving: 307 calories; 11.6 g fat; 27 g carbohydrates; 25.1 g protein; 51 mg cholesterol; 211 mg sodium.Thanks to AllRecipes.com for this plate of deliciousness.WATCH the chef making this dish.