10 to 12 ozs wild salmon filet, rinsed and patted dry
1 tbsp olive oil
8 tbsp mango (1 mango will due), fruit chopped into small pieces
2 tbsp onion, minced
1 tsp garlic, minced
1.5 tbsp cilantro, chopped
2 tsp lime juice
2 tsp extra virgin olive oil
1/4 tsp chopped jalapeno
salt and pepper to taste
Make the salsa: In a small bowl, combine the initial salsa ingredients–mango, onion, garlic, and cilantro.
Gently stir in the lime juice and 2 tsp olive olive oil, then add salt and pepper to taste. Set bowl aside while you cook the fish.
Heat a large, non-stick skillet on medium-high with 1 tbsp of olive oil. When the pan is good and hot, place the fish skin side down, and cook for 4 minutes without moving the fish.
After 4 minutes, use a spatula to turn the fish over.
Cook the salmon 2 minutes after turning it flesh side down.
Turn the fish back to the skin side one more time.
At this point, gently cut open the fish at a thick spot to check for doneness. The actual time will depend on the thickness of your fillet, but it likely be done after the 8 minutes total cook time.
When the fish is cooked, remove from the pan to a plate, and loosely tent with foil. Let it rest a couple of minutes, letting it cook a bit more. The skin will sometimes come off during the cooking process. If it doesn’t, it can be easily pulled off with your fingers or a knife prior to serving.
Portion the salmon, and serve topped with the mango salsa.