Seared Citrus Salmon with Mangocado Salad

Seared Citrus Salmon with Mangocado Salad

I don’t have many recipes that I came up with, but this is one I put together after trying to design a fish-mango-avocado dish to my own liking, as I think those three main ingredients are a recipe for deliciousness.

Notes: For this, we are just going to sear the salmon, but if you like your fish cooked all the way through, you are free too cook it longer. Just keep in mind that the rawer you like the fish, the fresher it should be. If it’s frozen, make sure you thaw it first and you give it a nice sear around the entire outside before eating. Now, on to the recipe! If you are using this as a main dish, it’s good for 2-4 portions, depending on how much fish you and your guests like to eat.


  • 2 (10 ounce) blocks sashimi-quality Salmon

Citrus Sauce:

  • ½ cup fresh cilantro leaves, chopped
  • 4 teaspoons fresh ginger, grated
  • 4 garlic cloves, minced
  • Juice from 1 lemon (about 3 tablespoons)
  • Juice from 1 lime (about 3 tablespoons)
  • Juice from ½ an orange (3 tablespoons)
  • 1/3 cup soy sauce
  • Black pepper, freshly ground
  • ¼ cup extra virgin olive oil

Mangocado Salad:

  • 2 ripe Mangoes, peeled and cubed*
  • 2 ripe Avocados, peeled and cubed**
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 garlic clove, minced
  • Black pepper, freshly ground
  • 1-2 tablespoons fresh cilantro leaves, finely chopped
  • Several fresh mint leaves

  1. In a bowl, mix Cilantro, ginger, garlic, all three citrus juices, soy sauce and olive oil.
  2. Put one salmon block in the bowl at a time and rub the mixture on it liberally. Set each block aside add black pepper on it to your liking.
  3. Use cooking spray or about 1 tablespoon of olive oil in a pan and put it on a medium-high heat. For best results, sear each side for 2-3 minutes (Again, feel free to sear longer if you don't like it so raw), then, set aside and let cool.
  4. Carefully mix mangoes, avocados, cilantro and all the spices together.
  5. Salmon should be cooled. Cut into ¼ inch pieces.
  6. Plate the salad, and then carefully lay the salmon on top.
  7. Garnish with fresh mint.

* An easy way to cube mangoes is to first cut it into thirds, lengthwise, with the middle holding most of the pit. The outer shirts should have the bulk of the meat. Then, with the flesh side up, use your knife to score the mango, making a nice grid. Be carefully not to poke all the way through the skin! After it’s scored, use your hands to push the skin inside out, popping the scores out. Then take your knife and just cut the bulging squares off, allowing them to drop into a bowl or plate.

** An easy way to cube an avocado is to first use a knife to cut all the way around the pit, lengthwise, giving you two halves. One half will have the pit. Either use a spoon to remove the pit, or carefully saw the knife into the pit, rocking it left and right until it loosens and comes out. Once the pit is discarded, score the avocado, much like we did with the mango. Instead of turning it inside out though, grab a spoon, and carefully scoop out the avocado meat, keeping the back of the spoon curved against the inside skin of the avocado to get as much out as you can.

Well, I hope you all enjoy this recipe. I don’t have a whole lot more, but if I get down to writing them down, I will happily share them! Thanks, and please comment if you tried this dish!

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