Seared Salmon with Peach Mango Salsa

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Five ingredients plus minimal time and dinner’s ready. Nothing could be simpler.

Tags: Easy, 30 mins, Entrées, Fish, Vegetables, Fruit, Omega 3
Serves: 4
Skill level: Easy
Prep time: 10  minutes
Cooking time: 10  minutes
Total: 20  minutes

Additional Information


4 fresh boneless skinless salmon fillet portions (about 1 lb/500 g)
2 tbsp (25 mL) PC 100% Pure Canola Oil
1 cup (250 mL) PC Salsa - Peach and Mango
2 cups (500 mL) shredded Napa cabbage
2 green onions, thickly sliced


  1. In large frying pan, heat 1 tbsp (15 mL) of the oil over medium heat. Add salmon; cook for 8 minutes, turning halfway. Transfer to plate; cover to hold warm.
  2. Wipe out pan with paper towel. Heat remaining oil over medium heat. Add cabbage and onions; cook for 1 minute. Divide among four dinner plates. In same frying pan, bring salsa to a boil over high heat, then remove pan from heat. Place salmon on top of cabbage/onion mixture. Pour salsa over fish. Serve immediately, with rice if desired.

Chef's Tips

Napa cabbage is interchangeable with Chinese cabbage. Both are a non-dairy source of calcium.

Nutritional Information

Per serving
Calories 420 Cal
Fat 26 g
Omega-3 Polyunsaturates 4.1 g
Sodium 420 mg
Carbohydrate 10 g
Fibre 1 g
Protein 36 g