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Salmon Con Salsa De Mandarina Y Aguacate

Salmon con Salsa de Mandarina y aguacate (Salmon with Tangerine and Avocado Salsa)

Erica Dinho
5 from 8 votes


  • 2 salmon fillets
  • Juice and zest of 1 tangerine
  • Salt and pepper
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 2 tangerines
  • 1 avocado peeled and diced
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon olive oil
  • ¼ cup fresh cilantro chopped
  • Juice of 1 lime
  • ¼ teaspoon ground cumin
  • Salt and pepper


  • To make the marinade: mix together the tangerine juice, zest, salt pepper, honey and olive oil.
  • Pour this into a large zip lock plastic bag, put the salmon fillets into the bag and place in the refrigerator to chill for 1 hour.
  • Preheat oven to 400 degrees F.
  • Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet.
  • Bake until the salmon is cooked through, about 8 to 10 minutes. Set aside to cool for 10 minutes.
  • For the salsa: Peel and trim the ends from each tangerine. Using a paring knife, cut along the membrane on both sides of each segment.
  • Free the segments and add them to a small bowl. Add the avocado, red onion, olive oil, cilantro, lime juice, ground cumin, salt and red pepper. Mix and set aside.
  • Spoon the salsa on top of the salmon or serve on the side as an accompaniment.
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