Ingredients:

  • 4 skin-on Salmon Fillets (approx. 150-175g / 6 oz each, pin-bones removed)
  • 1 tbsp (15 ml) High Smoke Point Oil (e.g., Rapeseed/Canola or refined Avocado Oil)
  • 1 tsp (5 g) Flaky Sea Salt (plus extra for seasoning)
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • 1 large, ripe, but firm Mango, peeled and diced small (approx. 250 g / 9 oz)
  • 1 large, firm-ripe Avocado, diced small (approx. 200 g / 7 oz)
  • ¼ cup (30 g) Red Onion, finely diced
  • ½ cup (10 g) Fresh Coriander (Cilantro), roughly chopped
  • Juice of 1 large Lime (approx. 30 ml)
  • Pinch of Sea Salt
  • 3 tbsp (45 ml) Extra Virgin Olive Oil
  • 2 tbsp (30 ml) Fresh Lime Juice
  • 1 tsp (5 ml) Liquid Honey or Agave Syrup
  • 1 small Red Chilli, finely minced (or ½ tsp chilli flakes)
  • Pinch of Salt and Pepper

Instructions:

  1. Dice the mango, avocado, and red onion. Gently place the diced fruit and onion into a mixing bowl. Add the chopped coriander, lime juice, and a pinch of salt. Mix gently and set aside.
  2. Make the Dressing: In a separate small bowl, whisk together the olive oil, lime juice, honey (or agave), minced chilli, salt, and pepper until emulsified. Set aside.
  3. Prepare the Salmon: Pat the salmon fillets completely dry using kitchen paper. Season the skin side heavily with flaky sea salt and pepper, and lightly season the flesh side.
  4. Sear the Salmon: Place the high smoke point oil in the skillet and heat over medium-high until it is shimmering. Carefully place the salmon fillets skin side down, pressing down gently for 10 seconds.
  5. Cook Skin Side: Cook undisturbed for 4 to 5 minutes. Once the colour change has crept two-thirds up the side of the fillet, reduce heat to medium. Flip the fillets gently and cook on the flesh side for just 1 to 2 minutes to finish. Remove the fish from the pan and let it rest on a warm plate for 5 minutes.
  6. Assemble and Serve: Drizzle half of the chilli-lime dressing over the mango-avocado salsa and toss gently. Place a generous portion of the salsa mixture onto each plate, top with the rested salmon fillet (skin side up), and drizzle the remaining dressing over the fish. Serve immediately.