Photography: Becky Luigart-Stayner; Styling: Jan Gautro
4 servings

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.

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Gaige House Inn, Glen Ellen, California

Ratings & Reviews

vica1234's Review

November 26, 2011
This is a super easy and tasty dish to make on a hot summer day! Everyone loved it!!

TracyVision's Review

May 03, 2010
The wild salmon was beautiful at the store and I had planned on a big salad for dinner. This recipe was a perfect fit. Changes I made: no shrimp in the salsa, just didn't seem necessary; used more salad greens so it was more salad with salmon than the other way around; I put the cover on my skillet as the salmon cooked so it also steamed and only cooked for about 6 minutes. I served as suggested with the salad on top, btw. Turned out beautifully and will be in our regular rotation.