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Sautéed Wild Copper River Salmon with California Avocado, Tomato and Mango Salad Print Email


1 Fresh California Avocados, peeled and diced*
2 cup chopped tomato
1 mango, peeled, pitted and diced
¼ cup finely chopped red onion
2 TBS fresh lime juice
1 TBS chopped fresh cilantro
¾ tsp. salt, divided
1 TBS olive oil
four 6-oz wild Copper River salmon fillets
¼ tsp. freshly ground black pepper

Combine the avocado, tomato, mango, onion, lime juice, cilantro, and about one third of the salt in a bowl.

Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle the salmon with the remaining salt and pepper. Add to the skillet, skin side up and cook until nicely browned, about 4 minutes. Turn and cook until skin is crisp and the salmon is still slightly translucent in the center, about 4 minutes longer.

Spoon the avocado mixture over the salmon and serve.

Serving Suggestion: For a beautiful presentation and delicious way to increase your daily servings of vegetables, serve on a bed of baby arugula or spring mix salad.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving

Serves: 4
California Avocado Commission, David Bonom and Copper River Salmon/Prince William Sound Marketing Association
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