Seared Salmon with Avocado, Shrimp, and Mango Salsa

Cooking Light
Seared Salmon with Avocado, Shrimp, and Mango SalsaRecipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Chef Charles Holmes serves salmon for brunch often and says it's a big hit at the Gaige House Inn--particularly when it's hot outside. Since most of the guests have been hiking or walking by the time they show up for brunch, they appreciate a substantial meal. Salmon and avocado contribute heart-healthy monounsaturated fats.
4 servings


+ Add To Shopping List
Cooking spray
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup cubed peeled ripe mango
1/2 cup medium shrimp, cooked and peeled
1/4 cup chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 jalapeño pepper, seeded and chopped
6 cups gourmet salad greens
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 peeled avocado, cut into 1/4-inch wedges


To prepare salmon, heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add fish to pan, and cook for 9 minutes or until the fish flakes easily when it is tested with a fork, turning once.

To prepare salsa, combine mango and the next 6 ingredients (mango through jalapeño) in a medium bowl, and toss well to combine.

Combine the salad greens, juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and avocado wedges in a large bowl; toss gently to combine. Arrange a salmon fillet on each of 4 plates; top each with 1/2 cup salsa and 1 1/2 cups salad mixture.

Created date

November 2003

Nutritional Information

Calories 500
Caloriesfromfat 54 %
Fat 30 g
Satfat 5.5 g
Monofat 14 g
Polyfat 8.2 g
Protein 42 g
Carbohydrate 15 g
Fiber 5 g
Cholesterol 155 mg
Iron 3.2 mg
Sodium 482 mg
Calcium 92 mg