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Roasted atlantic salmon with shrimp sauce vierge, avocado and fresh mango |

Fish, Seafood & Shellfish

Salmon steak seared and roasted in the oven served on a salsa of diced avocado and mango and garnished with an olive oil, Italian parsley, cherry tomatoes and shrimp sauce vierge.

Note

Using a nonstick pan to cook your salmon skin side down will help you to prevent sticking.

Ingredients

Recipe for 4 portions

For the avocado and mango salsa

1 Unit(s)

Avocado

1 Unit(s)

Fresh mango

15 Ml

Lemon juice

For the shrimp sauce vierge

100 Gr

Red onion

125 Gr

Cherry tomatoes

4 Sprig(s)

Parsley

15 Ml

Lemon juice

8 Unit(s)

Medium shrimps cooked

For the salmon

4 Unit(s)

Salmon steak

4 Handful(s)

Arugula salad

Salt and pepper
Olive oil

Roasted Atlantic salmon with shrimp sauce vierge, avocado and fresh mango |

Preparation time: 30 min

Preheat your four at 400 °F

General preparation

Cut the shrimp into small cubes. Cut the cherry tomatoes into cubes. Dice the mango and avocado. Finely chop the red onion. Chop the parsley.
Avocado and mango preparation

In a bowl, combine the diced mango and avocado and drizzled with olive oil and lemon juice.
Season with salt and pepper.
Shrimp sauce vierge preparation

Mix the shrimp, parsley, red onion, cherry tomatoes and lemon juice in a bowl and mix.
Add a dash of olive oil and season with salt and pepper.
Roasted salmon preparation

In nonstick skillet, drizzle some olive oil and sear the salmon on the skin side. Season with salt and pepper and cook for 2 to 3 minutes. Once the salmon pieces are browned, transfer to a baking sheet and cook for 4-6 minutes.
To serve

On each plate serve a portion of mango salsa and avocado using a ring mold. Place a piece of salmon on top and garnish with the sauce vierge. Serve with a few leaves of arugula.