Summer is all about simple cooking: few ingredients that are fresh and easy to prepare. That’s why this salsa is about to become a staple in your home. It’s one of the quickest salsas to whip up and it has big zesty flavours. It marries so well with salmon — but, the truth is, this salsa is really versatile and the perfect addition to grilled chicken or shrimp, over a cabbage slaw or even dolloped on top of a coconut curry or stew. A quick tip: if you don’t have access to fresh mango, we tested it with frozen and it worked just as brilliantly!
Preheat your oven to 375°F.
Season salmon with chili powder, sea salt and pepper.
Place a pan, that’s also oven safe, on the stove over medium heat and add a splash of extra-virgin olive oil and swirl it around.
Once hot, place the salmon in the pan, flesh side down and sear it for 2 minutes, then flip and sear for another 2 minutes on the other side.
Carefully take the pan off the heat and place it in the oven to cook for 12 minutes until perfectly flakey and tender.
While the salmon is cooking, prepare the mango avocado salsa. Start by dicing both the mango and avocado: first score them lengthwise and horizontally, then scoop out the fruit into a bowl.
Add the remaining salsa ingredients and mix until well combined.
When the salmon is done, remove from the oven and top with fresh mango avocado salsa.