Sockeye with Avocado Mango Salsa

This recipe oozes with fresh flavour and has beautiful plate presentation!

Ingredients:

for the Avocado Mango Salsa

• half a large avocado, peeled and diced (Can also use 1/3 cup fresh blueberries)
• 1/3 cup peeled, diced mangoes
• 2 tablespoons minced red onions
• 2 tablespoons minced red bell peppers
• 1 tablespoon minced fresh cilantro
• 1 tablespoon fresh lime juice
• ½ teaspoon minced jalapeno peppers
• 2 teaspoon sugar
• ¼ teaspoon sea salt

for the Salmon

• ½ teaspoon extra virgin olive oil
• four Meridian Sockeye Salmon fillets (4-6 ounces each)
• pinch sea salt
• pinch freshly ground pepper

Directions:

Combine the avocado (or blueberries), mangoes, onions, tomatoes, cilantro, lime juice, jalapenos, salt and sugar in a medium bowl. Lightly crush with a fork to release the juices. Set aside. [Wear gloves when handling hot chile peppers, or wash your hands thoroughly before touching your eyes, nose or mouth.]

Heat olive oil in large saute pan over medium-high heat. Season the salmon with salt and pepper and sear for 3 to 5 minutes on each side, or until just cooked through.

Serve each salmon fillet with ¼ cup Avocado Mango Salsa.

makes 4 servings