Wild BC salmon is back so I am sharing one of my most vaulted recipes with you today… My Summer Fresh Sesame Salmon with Mango-Avocado Salsa.

Fresh, wild fish has been a part of my diet for as long as I can remember.  It is what I choose when I eat out and something that I could eat every day.

I try and prepare it at home at least once a week for its healthy benefits.   Although this gets tricky since my daughter has a fish allergy.  So when I do make it, I also make a chicken dish like Ayla’s One Pan Chicken for everyone.   With two mains on the table, there are always leftovers for another meal.

If salmon isn’t your thing then try my Paleo Tuna Burgers for a quick, easy, tasty and nutritious meal.  Or if you are like me and love salmon but don’t have time to let it marinate then try my Mor-Rockin’ Spiced Salmon.

Okay, now that you are armed with a bunch of recipes for this week, let’s move on to my Summer Fresh Sesame Salmon with Mango-Avocado Salsa.

This is my favourite way to prepare and eat fresh, sustainably caught wild salmon.  As always, I like recipes to be simple to make, use fresh ingredients and are full of flavour.

This Summer Fresh Sesame Salmon with Mango-Avocado Salsa can be made ahead of time and left to marinate in the fridge for a few hours or all day. Or you can cook it, then chill it and serve it cold.

The mango salsa is a great accompaniment to the sesame, ginger fish but you don’t have to make it if you are pressed for time.

This is one of my go-to recipes for when we are entertaining and I recommend putting the extra effort in to serve it with the mango-avocado salsa.  Your guests will be blown away and I guarantee you there won’t be any leftovers.

It took me a while to become good at cooking fish.  It is very easy to overcook so make sure to read through my tips in the recipe.  If you overcook it, it will still taste good but you’ll know when you get it right even if it takes a few tries.

So here it is for you to enjoy and share with loved ones and friends.

Grab a handful of fresh greens and place the salmon and mango avocado salsa on top for a beautiful meal.

I hope you love it as much as I do.

Summer Fresh Sesame Salmon with Mango-Avocado Salsa

Serves 4-6

1 wild salmon fillet, 1 1/2 – 2 lbs

3 tablespoons of sesame oil

3 tablespoons of Coconut Aminos or gluten-free tamari

2 cloves of garlic, pressed or grated on a Microplane

2-inch piece of fresh ginger, grated (I use this grater which works very well)

Instructions:

1. Turn broiler on.
2. Wash fish fillet in cold water and pat dry.
3. In a shallow glass baking dish, add the sesame oil, Coconut Aminos, garlic, and ginger. Swish it around to combine and lay the piece of salmon flesh side down in the marinade.
4. Place in the fridge to marinate for at least 2 hours and up to 12 hours.
5. Remove the fish from the fridge and allow it to come to room temperature.
6. Using a pastry brush, coat the skin side of the salmon with the marinade to prevent it from sticking to the tray.
7. Cover the tray with foil, if desired.
8. Place the salmon fillet on the tray and put under the broiler for 5 minutes.
9. Check the salmon for doneness by gently pulling away at the flesh with a fork.
10. Remove salmon and let it finish cooking.
11. Serve by itself with a green salad or with the mango salsa (recipe below).

Tip: You want the salmon to flake easily but not to be fully cooked through. The bottom of the salmon will still be a little raw, a darker pink color.

Tip: Fish continues to cook once it is away from the heat source so that is why it is easy to overcook it. You may need to put it back in for another 1-2 minutes but keep an eye on it since it cooks very quickly.

Mango-Avocado Salsa

Ingredients:

4 tablespoons of red wine vinegar

2 tablespoons of fresh lime juice

6 tablespoons of olive oil

1 teaspoons of honey, or to taste

2 tablespoons of red onion, minced

1 jalapeno pepper, minced (with or without the seeds)

1 clove of garlic, grated or pressed

1/2 teaspoon of ground cumin

2 Ataulfo mangos, peeled and diced

1/2 cup chopped cherry tomatoes

1 ripe avocado, cut into pieces

1/4 cup of chopped, fresh cilantro

Fresh salt and pepper to taste

Instructions:

In a medium bowl combine the jalapeno, mangos, tomatoes and combine gently.

In a glass jar, combine the red wine vinegar, lime juice, olive oil, honey, garlic, cumin and salt and pepper.  Give it a good shake to create an emulsification.

Add the vinaigrette to the mango mixture along with the cilantro and avocado, toss gently to combine.

Serve immediately with Summer Fresh Sesame Salmon.

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