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Salmon with Mango and Avocado Relish Recipe Video
|Alaskan salmon||12 Ounce|
|Seasoning||To Taste (Chef Paul Salmon Magic)|
|Olive oil||1 Tablespoon|
|Shallot||1 , minced|
|Blanc||1⁄3 Cup (4.8 tbs) (Hogue FumÃ£Â©)|
|Ripe mango||1 , peeled, seeded, diced|
|Tomato||1 , seeded and diced|
|Green onions||2 , finely sliced|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Jalapeno||1 , minced|
|Hass avocado||1 , peeled, seeded, diced (California Haas Avocado)|
Calories 531 Calories from Fat 253
% Daily Value*
Total Fat 29 g45.2%
Saturated Fat 4.3 g21.6%
Trans Fat 0 g
Cholesterol 88.4 mg
Sodium 129.1 mg5.4%
Total Carbohydrates 34 g11.4%
Dietary Fiber 10.4 g41.5%
Sugars 18.4 g
Protein 38 g75.6%
Vitamin A 46.4% Vitamin C 116.2%
Calcium 6.6% Iron 14.8%
*Based on a 2000 Calorie diet
# Add Olive Oil to the pan, swirling to coat. Place Salmon Fillets Flesh side down in the pan, and sear for 2 minutes, Turn over, and Sear the other side for an additional 2 minutes. Remove them from the pan and set aside.
# Reduce heat to medium low, add the shallots, and cook till they turn translucent, about 2 minutes longer. Take pan away from the heat and add the Wine, scraping any browned bits from the pan.
# Add the salmon fillets back to the pan and coat them in the pan juices, and cook till salmon begins to flake.
# Serve with the Avocado Mango Relish over top.
# Combine first 5 ingredients in bowl. (Can be made 3 hours ahead; refrigerate.)
# Stir in diced avocado and season to taste with salt and pepper.
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