This is an incredibly simple recipe that tastes delicious. Accompany with rice for a quick and healthy main course. Easily adjustable for however many people you have)
12 -16 ounces salmon fillets (6-8 oz per person, thin filets are better because they will cook more evenly)
2/3-1 cup mango juice (1/3 - 1/2 cup per person, either puree your own from fresh mangoes or Goya mango juice will do just)
scallion, chopped (for garnish, approximately a small handful per fillet)
olive oil (small amount for cooking)
Steps:
The skin will stick to the pan, so if it comes off easily, trim the skin off the salmon filets before cooking.
Otherwise, just wait for it to come off during the cooking process.
Heat enough oil to coat the pan, and then add the salmon fillets.
Pour approximately 1/3 the mango juice over the filets, then after a few minutes (3-5 depending on how thick the fillet is), flip over and add another 1/3 of the mango juice to the pan.
Cook the fillet until no longer pink, then remove from the pan.
Sprinkle with chives and serve with rice.
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