Roasted atlantic salmon with shrimp sauce vierge, avocado and fresh mango
Mains, 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.
IngredientsRecipe for 4 persons
For the avocado and mango salsa
For the shrimp sauce vierge
For the salmon
- Olive oil
- Salt and pepper
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.
Using a nonstick pan to cook your salmon skin side down will help you to prevent sticking.