Seared Wild Salmon with Minted Mango Salsa

 

1 medium, ripe mango, peeled and diced

1 cup diced English hothouse cucumber

2 green onions, sliced

1 medium tomato, seeds removed and diced

1 small jalapeño, seeded, finely minced, optional

1 clove garlic, fi nely minced

1 T. coarsely chopped mint

2 T. fresh lime juice

Sea salt

 

2 T. coconut or olive oil

4 (4- to 5-ounce) wild salmon fi llets

Freshly ground black pepper

 

Combine mango, cucumber, green onions, tomato, jalapeño, garlic, mint, and lime juice in a medium bowl, stirring gently to combine. Add salt to taste. Cover and set aside. If not using right away, salsa can be chilled for up to 6 hours. Season salmon fillets on both sides with salt and pepper. Heat oil in a large, heavy skillet over medium heat. Sear salmon on both sides until golden brown and flakey, about 3 minutes each side. Spoon salsa on top and serve immediately.