Salmon Recipe

1. Prepare and season

Pat salmon fillets dry with paper towels. Rub both sides with 2 tbs olive oil, sprinkle evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, and zest the lemon over the fillets. Let sit at room temperature for 10 minutes.

2. Cook

Heat a large nonstick or cast-iron skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and press gently for 10 seconds to ensure even contact. Cook skin-side down for 4–5 minutes without moving, until skin is crisp and fish is cooked about three-quarters of the way up the side. Flip and cook for an additional 1–2 minutes for medium (internal temperature ~125–130°F / 52–54°C) or longer to desired doneness. Remove from pan and set on a warm tray. Squeeze a little lemon juice over each fillet.

3. While the salmon rests, prepare the avocado salad. Halve and pit the avocados, dice into 1/2-inch pieces, and place in a bowl. Add 1/4 cup finely diced red onion and 1/2 cup halved cherry tomatoes. Sprinkle 2 tbs chopped cilantro, 1 tbs fresh lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Gently toss to combine, taking care not to mash the avocado. Taste and adjust seasoning.

4. Make the quick mango chutney while the salmon cooks or ahead of time. In a small bowl combine 1 cup diced ripe mango, 1/4 cup finely diced red bell pepper, 1/4 cup finely minced red onion, 2 tbs rice vinegar, 1 tbs honey, 1 tsp grated fresh ginger, and 1/2 minced jalapeño if using. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir well and let sit 5–10 minutes for flavors to meld. If you prefer a looser chutney, add 1–2 tbs warm water or another teaspoon of rice vinegar.

5. Plate warm salmon fillets on individual plates. Spoon 2–3 tablespoons of mango chutney on top of or beside each fillet. Place a generous scoop (about 1/2 cup) of avocado salad alongside the salmon. Drizzle the avocado salad very lightly with 1 tsp extra-virgin olive oil if desired.

6. Finish with a small handful of micro cilantro on top of the chutney and salmon for a fresh, herbaceous note. Serve with lemon wedges on the side for additional acidity.