Um, have you ever heard of the Amazon Treasure Truck?
I swear this isn’t a sponsored post (But yo Amazon…Hit me up! LOL), I’m just so totally impressed. So basically, the Amazon Treasure Truck is a magical thing that exists only in Seattle. It s a vehicle that travels around the area, affixed with a bubblemeachine, tons of fishing lights, and other doodads, that brings deals to the area. Every day, a different deal is offered. What was the deal I partook in? 2lbs of fresh Coho salmon for $20. You guys that’s a crazy good deal.
Anyway, the salmon came with a recipe! And that is what I am more or less sharing with you today. I slightly adapted it, of course, but I think it’s so awesome they also included a recipe!
Side note: I think I’ve mentioned this before, but it’s so weird how much I like salmon now when I use to really not care for it very much… I don’t know what changed, lol.
So this dish… It’s very simply seared salmon, with the most amazing and refreshing mango salsa.
I’m kind of obsessed. It just seems so perfect for Summer because you don;t have to turn on the oven, and it feels light and healthy enough. The salsa itself is sweet, with a bit of bite from the red onion and Serrano pepper, and a zing from the lime juice and cilantro. You guys, it is SO good on this salmon!
I served mine on a wild rice blend, and it was crazy tasty. I also ate leftover the next day with polenta—also tasty, but I will admit I like the rice better with it. And yes…It is still good as leftovers.
Yield: 4 servings
- 4 Coho Salmon fillets, skin-on, 8 ounces each
- coconut oil
- kosher salt & freshly-cracked pepper
for the mango salsa:
- 1 red mango, peeled and diced
- 1/4 cup red onion, diced
- 1 Serrano chile pepper, seeded and diced
- 1/2 orange bell pepper, diced
- 1/2 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- juice of 1/2 lime
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp granulated sugar
for the salsa:
- Combine all of the ingredients in a bowl; taste and adjust seasonings. Allow to sit on the counter while you cook the salmon.
for the salmon:
- Heat a large skillet over medium-high heat. Add a bit of coconut oil just to coat the pan. Place the fillets into the pan, skin side down. Season the tops with salt and a pepper. Allow to cook for 5 minutes, then flip and cook another 4 minutes.
- Serve (over rice if you want), with the salsa spooned over the top.
slightly adapted from Amazon PrimeNow insert