Marinate the salmon with a dash of salt and lime juice for 20 minutes and set aside.
Heat the vegetable oil in a saute pan. Pat the salmon dry with paper towels. Lay the salmon skin-side-down on the hot pan. Adjust the heat so the fish is sizzling. Let this cook undisturbed for 2 minutes.
To make the salsa, put the onion and lime juice into a large bowl and add the garlic, chiles, diced tomato, avocado chunks and cilantro. Add salt to taste.
Use a spoon to baste the salmon with the hot oil. Do this on each fillet until the meat tightens a little and turns completely opaque, about 30 seconds per fillet.
Carefully remove the salmon from the pan with a spatula; it should come right up, or stick in only one or two small spots. Place salmon on a plate, with salsa on the side.
Main Nutrients: Omega 3 Fatty acids, Vitamin D, Vitamin B, Vitamin C, Magnesium and Potassium Per serving :
Total Fat 40g
Saturated Fat 5g
Cholesterol 70 mg
Carbohydrates 9 g
Added Sugar 0 g
Sodium 450 mg
Protein 27 g