Roasted Salmon and Truffle-Mango Salpicon Recipe

Name: Roasted Salmon and Truffle-Mango Salpicon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Large Portobello Mushrooms, De-gilled; 3 Tablespoons Olive Oil, Divided; 2 whole Peeled, Pitted And Small Diced Mangoes; 2 whole Seeded And Small Diced Roma Tomatoes; 1/2 whole Small Diced Sweet Onion; 1 Tablespoon Canola Oil; 2 Tablespoons Truffle Oil; 1 whole Lemon, Juiced; 1 whole Lime, Juiced; 3 Tablespoons Chopped Fresh Cilantro; 16 ounces, weight Fresh Salmon Cut Into 2 Fillets; Kosher Salt And Fresh Cracked Black Pepper To Taste

Servings: persons

2 whole Large Portobello Mushrooms, De-gilled
3 Tablespoons Olive Oil, Divided
2 whole Peeled, Pitted And Small Diced Mangoes
2 whole Seeded And Small Diced Roma Tomatoes
1/2 whole Small Diced Sweet Onion
1 Tablespoon Canola Oil
2 Tablespoons Truffle Oil
1 whole Lemon, Juiced
1 whole Lime, Juiced
3 Tablespoons Chopped Fresh Cilantro
16 ounces, weight Fresh Salmon Cut Into 2 Fillets
Kosher Salt And Fresh Cracked Black Pepper To Taste

1
Preheat oven to 350 degrees F. Start by de-gilling and coating the mushrooms in 2 tablespoons of olive oil and place on a sheet pan.
2
Be sure to season with salt and pepper and bake them for 20-25 minutes.
3
In the meantime prepare all vegetables and fruits as detailed on the above list and place them in a large bowl.
4
Once mushrooms are done, dice them and add to the vegetable mixture.
5
At this point add in oils (canola and truffle), juices and cilantro.
6
Adjust seasonings with salt and pepper and set aside to cool.
7
In a hot oven-safe skillet with the remaining 1 tablespoon of olive oil, sear both sides of your salt and pepper seasoned salmon.
8
Then place the skillet in the oven on 350 F and finish cooking off the salmon for 5-7 minutes.
9
Serve salmon over a bed of cool salpicon salsa.
10
Enjoy!

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 whole Large Portobello Mushrooms, De-gilled, 3 Tablespoons Olive Oil, Divided, 2 whole Peeled, Pitted And Small Diced Mangoes, 2 whole Seeded And Small Diced Roma Tomatoes, and more.

Yes, Roasted Salmon and Truffle-Mango Salpicon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Salmon and Truffle-Mango Salpicon

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