• Pat salmon* dry with paper towels. Drizzle with oil; season all over with half the Fry Seasoning (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan (skin sides down) and cook until skin is crisp, 5-7 minutes. • Flip and cook until cooked through, 1-2 minutes more. TIP: Lower heat if salmon begins to brown too quickly. • Transfer to a plate. TIP: While salmon cooks, move to Step 2!

• Wash and dry produce. • Quarter lemon. Drain juice from mango into a small bowl and set aside. Remove any large stems from kale; chop if desired. Slice tomato into rounds.

• Place kale in a large bowl; using your hands, massage kale (similar to how you would knead dough) with a large drizzle of olive oil until leaves are tender, 1 minute. • In a second small bowl, combine guacamole, sour cream, 2 TBSP mango juice, juice from one lemon wedge (4 TBSP mango juice and juice from two lemon wedges for 4 servings), salt, and pepper. TIP: Add water or mango juice 1 tsp at a time to thin out dressing if needed. • Add tomato, mango, and half the dressing to bowl with kale; toss to combine.

• Thinly slice scallion greens (save whites for another use). • Divide kale salad between bowls and top with salmon. Drizzle with remaining dressing. Garnish with scallion greens. Serve with remaining lemon wedges. ***Fish is fully cooked when internal temperature reaches 145°.***