Seared Salmon With Avocado, Shrimp, And Mango Salsa

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Holmes serves salmon for brunch often and says it's a big hit at the Gaige House Inn - particularly when it's hot outside. Since most of the guests have been hiking or walking by the time they show up for brunch, they appreciate a substantial meal. Salmon and avocado contribute heart-healthy monounsaturated fats.

Ingredients

• Cooking spray
• 4 (6-ounce) salmon fillets (about 1-inch thick)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cubed peeled ripe mango
• 1/2 cup medium shrimp, cooked and peeled
• 1/4 cup chopped red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 jalapeño pepper, seeded and chopped
• 6 cups gourmet salad greens
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 peeled avocado, cut into 1/4-inch wedges

Directions

1. To prepare salmon, heat a large nonstick skillet coated with cooking spray over medium heat.
2. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
3. Add fillets to pan, and cook 9 minutes or until fish flakes easily when tested with a fork, turning once.
4. To prepare salsa, combine mango and next 6 ingredients in a medium bowl, and toss well.
5. Combine salad greens, juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and avocado wedges in a large bowl; toss gently.
6. Arrange 1 1/2 cups salad mixture on each of 4 plates; top each with 1/2 cup salsa and a salmon fillet.

Yield: 4 servings