Pan-Fried Salmon with Mango and Avocado Salsa

4 fresh Salmon fillets (or use frozen if you don’t have access to a good fish

co-op)
2 cups Jasmine rice
1 Avocado (cut into chunks) the riper the better for the fruit in this recipe
1 Mango (cut into chunks)
½ cup finely chopped fresh Mint
2 tbsp lime juice (fresh or from those little squeezy bottles you find at Coles)
8 slivers of fresh Lime to garnish

Pan fry the fillets of Salmon a small amount of oil until the underside is crisp and golden, then turn over too cook the other side. You can cut through the fillet at the thickest point to see if it is cooked through properly (I like my salmon cooked through, I know not everyone does, but try it, at least for this recipe). Because the fillets are going to be taken apart for this recipe anyway, it doesn’t matter if you mess things up while you’re cooking it. Once cooked to your satisfaction, take the fillets out and drain on paper towel, then use a fork to gently pull the salmon apart, removing any bones and separating it into bite size chunks.

While the salmon is cooking, put the rice on to boil and make the salsa. Combine the avocado, mango, lime juice and mint in a bowl and mix together until blended nicely.

When everything is ready, spoon a generous serve of rice onto each plate (or bowl), add the salmon and then spoon the salsa on the top. The point of breaking apart the salmon and serving it with a salsa is to create a harmonized dish. By itself, mango really doesn’t do much for me, but on a fork with avocado, salmon, mint and rice, its bliss. Garnish each dish with a couple of slivers of lime and you have an awesome summer dinner.