Pan-fried Salmon with Mango Salsa

The Salsa

Let's make the salsa first. Peel the mango and dice the flesh. Put in a small mixing bowl. Cut the cherry tomatoes into quarters and add them to the mango. Dice the red onions and add them to the mix. Squeeze the lime juice into the mix. Add salt, and pepper and give it a toss.

Set aside.

The Salmon

Make sure the salmon is defrosted all the way through if you bought it frozen and it has been at room temperature for 10 minutes. Cut salmon into 4 pieces and pat dry. Mix paprika, garlic powder, salt, and pepper, and coat the salmon pieces. Put flour on a serving plate or cutting board then roll the salmon pieces so they are covered in flour. Gently shake off the excess flour.

Heat a non-stick frying pan on medium-low heat and add olive oil.

Wait until the pan heats up then lay the salmon pieces onto the pan and cook until golden brown for about 4 minutes.

After 4 minutes, turn them to the other side and cook for another 4 minutes or until the salmon is firm to the touch when you gently push on it with your fingers.

Plate salmon with the mango salsa and serve with your choice of side dish. We usually serve it with saffron or turmeric rice, and a side of green veggies. It makes the fish look so colorful.

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