Skillet seared salmon with coconut leek sauce and topped with mango salsa

By Gabe Mensah
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  • 454 grams fresh salmon cut into two pieces


  • 1 package of tofu (depending on number of guests)
  • 1 pinch kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh chopped tarragon
  • 2 tablespoons olive oil
  • 3 tablespoons avocado oil

Coconut leek sauce:

  • 3 tablespoons extra-virgin olive oil
  • 1 medium leek (white and light-green parts only), washed well and sliced into 1 centimeter rounds (about 1 1/2 cups)
  • 1 can of coconut milk
  • 3 tablespoons finely chopped fresh chives
  • Coarse salt and freshly ground pepper
  • 1/4 cup vegetable stock

Mango salsa:

  • 1 mango, peeled and diced
  • Juice of 1 lime
  • 1/4 cup cilantro, chopped (coriander)
  • 1 avocado, diced
  • 1 roma tomato, diced
  • Pinch of salt
  • 1 teaspoon cumin


  1. REGULAR: Brush the salmon with avocado oil (half).
  2. VEGETARIAN/VEGAN: Brush the tofu with avocado oil.
  3. Season each with salt and black pepper.
  4. Heat a cast-iron pan over a high heat for about one minute.
  5. Add the rest of the avocado oil into the pan.
  6. Place the salmon into the pan, skin side up and sear for about one minute.
  7. Using a spatula, carefully turn the salmon over onto the skin side.
  8. Sprinkle with chopped tarragon.
  9. Add olive oil in the pan surrounding the salmon.
  10. Place the pan into the oven and roast for eight to ten minutes.
  11. Repeat steps 4-10 with tofu (if applicable)
  12. Garnish with more chopped tarragon.
  13. Serve on top coconut leek sauce with a side of mango salsa. 

Coconut leek sauce:

  1. Melt olive oil in a medium skillet set over medium-low heat.
  2. Add leeks; simmer, stirring occasionally, for five minutes. Simmer until leeks are very tender, about four minutes.
  3. Add coconut milk and two tablespoons chives; return to a simmer. Season with salt and pepper.
  4. Add vegetable broth, until leek sauce is thick.
  5. Place the leek sauce on a plate in a circle and then place the salmon/tofu on top.

Mango salsa:

  1. Combine ingredients in a small bowl and let sit for several hours in the fridge, allowing the flavours to marry.
  2. To serve, place a dollop of mango salsa on top of salmon or tofu.


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