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Categories:
avocados lime juice mangoes red pepper scallion canola oil salmon fillets salt fresh ground black pepper
Viewed: 57 - Published at: 4 years agoIngredients
- 1 12 avocados
- 13 cup fresh lime juice
- 1 12 cups diced mangoes
- 13 cup diced red pepper
- 13 cup chopped scallion
- 1 tablespoon canola oil
- 6 (4 -5 ounce) salmon fillets
- salt
- fresh ground black pepper
Method
- For the mango-avocado relish: Remove and discard the pit and skin from the avocados and rub the flesh of the avocado with some of the lime juice to prevent it from discoloring.
- Chop the the flesh and toss it with the remaining lime juice, mango, red pepper and scallions.
- Store the relish in the refrigerator for up to 1 day.
- For the salmon: Preheat the grill.
- Brush the fillets with oil and season generously with salt and pepper.
- Broil the fillets for 3 to 4 minutes on each side, turning only once (Thin fillets take less time, thicker fillets take more.
- ).
- Placed the fillets on warmed plates, spoon the relish on top of the fish and serve.
