Smoked Paprika Salmon Recipe With Mango Salsa Food

PAPRIKA-SALMON WITH MANGO AND AVOCADO SALSA

Steps:

• Sustainable Blue's salmon, is raised near the Bay of Fundy in Nova Scotia. What makes this salmon and the way it's farmed incredibly unique is the fact that the salmon are raised in tanks, on land. This is not only an environmentally responsible farming practice but also ensures incredible levels of control during the entire life cycle of the fish. The farm purchases salmon at the egg stage, and then proceeds to slowly transition the fish to salt water when they've matured to mimic the conditions they would experience in the wild as they would migrate from stream to ocean. This practice is done gradually so as to minimize stress to the fish. This controlled environment means the salmon are raised disease-free - without any need for antibiotics or pesticides. As close to wild salmon as you can get! Paprika-Salmon with Mango and Avocado Salsa 1/2 cup rice of your choice 2 tbsp olive oil 1/2 tsp smoked paprika Salt and pepper 2 salmon fillets (8-oz-each) Mango and Avocado Salsa 1/2 mango, diced 1/4 cup diced red onion 1 avocado, diced 1/2 lime, juiced 2 tsp olive oil 1/2 tsp liquid honey Salt and Pepper Cook rice according to package directions. In small bowl, combine 2 tsp of the olive oil, the paprika and a generous pinch each of salt and pepper. Brush all over salmon. In large nonstick pan over medium heat, heat remaining olive oil. Place salmon, skin-side down in hot pan. Cook until skin is crisp and releases easily from pan, about 6 minutes. Turn and cook until fish flakes easily when tested with fork, 1 to 2 minutes. While salmon is cooking, mix together all the salsa ingredients. Serve with fish and rice and an extra squeeze of lime juice.

ROASTED SALMON WITH SMOKED PAPRIKA GLAZE

Steps:

• Directions:
• 1. Start by preheating the oven to 400°F Line a rimmed cookie sheet with foil.
• 2. Rinse the salmon and pat it dry. We cut the salmon into 5 pieces of 5-6 ounces each and then a few smaller pieces for lighter eaters or leftovers. Place the salmon on the foil-lined cookie sheet skin-side down.
• 3. In a bowl, combine the rest of the ingredients and stir well. Pour half of it into a ramekin to reserve for the table. Brush the rest of the glaze on the flesh side of the large pieces of salmon.
• 4. Roast the salmon in the oven for 10 minutes. Check for doneness, but find that it is not quite ready. Cook it for a few more minutes.
• 5. With tongs, lift the salmon off the foil onto the dinner plates. Leave behind the skin of the salmon and serve immediately. SERVES 5.