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Summer Salmon with Mango Salad

July 2, 2020

I’ve been fortunate to try different cuisine in a lot of different places. From BBQ in Texas to curry in Indonesia. For every favored regional dish I’ve tried around the world, nothing tastes like home to me like a well-cooked piece of salmon.

The color is bright and vibrant. The fish itself has just enough bite and the flesh just enough density and richness to absorb the flavors of seasoning and sauce. From barbecued to smoked, roasted to pan fried, this fish is a clear summer staple in our household.

If you haven’t quite zeroed in on the perfect salmon dish to serve to family and friends, give my Crispy Skin Salmon with Mango, Corn and Black Bean Salsa a try. It’s a crowd pleaser with the crispy skin  and can be scaled up or down for the number of guests eating. Even better, it takes less than 20 minutes to have this dish ready.

Ingredients (serves 4)

For the Salmon

  • Four 2-4 oz fillets of salmon de-boned with skin
  • Kosher Salt
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • ¼ fresh lemon

For the Salsa 

  • 2 mangoes peeled, pitted and diced
  • 2 tablespoons of red onion – finely diced
  • ¼ cup green onion chopped
  • 1 Corn on the cob – shucked, cooked and kernels cut off the cob (alternatively you can use canned corn)
  • ½ can of black beans – rinsed and strained
  • 2 cloves garlic minced
  • 1-1/2 tablespoons lime juice
  • Salt and pepper to taste

Directions

For the Salsa

Add diced mango, red onion, green onion, corn, black beans, minced garlic, lime juice into a medium bowl. Mix until well incorporated. Add Salt and pepper to desired taste. Set in the fridge until ready to serve.

For the Salmon

Season fillets generously with salt and place on a paper towel.  Allow to sit for 10-15 minutes.  Remove excess moisture from fillets using a paper towel until dry . Heat a medium nonstick skillet on medium high heat. Once hot, add vegetable oil.  Place Salmon skin side down using your hand or spatula to press firmly down on skin for 15 seconds.  Reduce heat to medium and cook skin side down for 4-6 minutes.  If the pan is still too hot and skin is turning too dark, reduce heat further. Flip salmon and add butter. Baste salmon while cooking for an additional 30 seconds to 1 minute.  Add a squeeze of lemon and remove the pan from heat.

Serve with your choice of side (coconut rice, sweet potato puree) and top with a generous amount of mango salsa.

 

Enjoy!

 

About The Author

Thea Van Herwaarden is a Vancouver-based food blogger and on-air talent known worldwide. She has appeared on both Canadian and American television, acted as a national campaign spokesperson for major lifestyle chains, and serves currently as a brand ambassador for a wide range of food and home brands. In 2017, her skills in the kitchen landed her in the “Top 2” spot on Master Chef Canada. Following that, her version of a nduja ricotta tortellini made it on the menu of Jamie Oliver’s restaurant, Jamie Italian. Thea has since then launched her own brand, Théasty, where she showcases global tastes and travel, national and international restaurants and recipes, as well as lifestyle tips. All of this is shared with her loyal 19K followers on Instagram, and on her blog.

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