Name: Seared Salmon with Mango-Mint Salsa
Total time: 30 min
Ingredients: 2 mangos , peeled, pitted, and cut into 1/2 inch pieces; 1 jalapeño chile , stemmed, seeded, and minced; 2 tablespoons chopped fresh mint; 3 tablespoons lime juice (2 limes); Salt and pepper; 1/4 cup olive oil , divided; 4 (6- to 8-ounce) skinless salmon fillets , 1 1/4 inches thick

Why This Recipe Works

To develop a crisp crust for our Seared Salmon with Mango-Mint Salsa, it was important to use a nonstick skillet and heat it over medium-high heat with a little oil until the oil smoked. The smoke was a surefire indicator that the pan was hot enough. It was also essential to pat the salmon fillets dry before adding them to the skillet—if the fish was damp, it did not brown properly.

Before You Begin

Most fishmongers will skin salmon fillets on request. Or you can cook the fillets with the skin on, and then remove the skin from the cooked fish by sliding a thin, wide spatula between the flesh and the skin.

Instructions

Toss mangos, jalapeño, mint, lime juice, ½ teaspoon salt, ½ teaspoon pepper, and 3 tablespoons oil in large bowl. Let sit at room temperature for 15 minutes.

Pat salmon dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook salmon until well browned and cooked to desired doneness, 3 to 5 minutes per side. Top with mango mixture. Serve.