Salmon with Mango Salsa

Standard

This recipe is fairly simple as long as you know how to chop vegetables and fruit and cook salmon. It comes from my mom’s cookbook and she used to make this for us a lot when the George Foreman grills became really popular.

I cooked this meal in a guest kitchen while I was in Austin, TX for SXSW.  This recipe is low in calories and high in protein and fiber and its the perfect meal to make on a spring or summer night. The tropical flavors of mango and pineapple, warmed with the flavor of cilantro are perfect partners for salmon. Make sure to use fresh fruits; not canned.  Try to look for any variety of gold pineapple as it has the most flavor. The salsa is a salad in itself and can be eaten alone or paired up with other types of fish or meats and even added to eggs or on top of a leafy salad. Any salmon fillet will work; I used a North Atlantic salmon.  The salmon can be grilled, but I chose to broil it in the oven for about 15-20 minutes.

Ingredients

  • salmon fillet or steak for the number of people eating

For the salsa:

  • 2 cups mango, finely diced, 1 large or 2-3 small
  • 1 cup fresh pineapple, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1 garlic clove, minced
  • 1 cup cilantro, chopped
  • juice of small lime
  • salt and pepper to taste

If broiling in the oven, place salmon fillets in a baking dish. Cover with a little olive oil and salt and pepper. I added the flavors from the salsa to the baking dish to broil with the fish. If you were to grill the salmon, this would just be good to marinade the fish.

Add all the chopped salsa ingredients to a large bowl.

Once salsa ingredients are well mixed, cover bowl with plastic wrap and set in refrigerator for about an hour to let the flavors blend.

Once salmon is done cooking, set each fillet on a large plate. Cover the fish with about two or three heaping tablespoons of salsa. I decided to serve with a small salad on the side as well but you could also serve rice or some other side.

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3 responses »

  1. Pingback: Deep in the Heart of Texas « Big Apple Bites

  2. Pingback: Fish Tacos « Big Apple Bites

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