Salmon with Mango Salsa

Wendy Schnitzer, the Fit Food Coach

Wendy Schnitzer, the Fit Food Coach

Here is a fast, quick delicious salmon recipe from Martha Stewart, that would ideally be made in the summer taking advantage of the seasonal summer fruit and vegetables, but I had a ripe mango I needed to use and some wild caught salmon from my friend’s fishing trip….

Salmon with Mango Salsa

Serving Size : 4 Preparation Time: 0:15

1/2 medium red onion, finely chopped

1 jalapeno chile, minced (ribs and seeds — included for more heat, if desired)

1 ripe mango, peeled, pitted, and diced (about 1 cup)

2 Tbs chopped fresh cilantro, plus sprigs for garnish

3 Tbs fresh lime juice 1 small cucumber, peeled, and diced (about 1 cup)

Coarse salt and freshly ground pepper

4 skinless salmon fillets, (6 ounces each)

1. In a medium bowl, combine salsa ingredients, season with coarse salt and ground pepper. 2. Heat broiler. Season salmon fillets with salt and pepper. Arrange salmon on a rimmed baking sheet, broil 4 inches from heat source until filets are opaque throughout, 8 to 10 minutes. 3. To serve, place fillets on serving plates, and spoon salsa over fish. Garnish with cilantro sprigs, if desired.

The salsa was delicious and easy to make.  My son even wanted to use it the next day for dipping his tortilla chips.  I added in some diced kohlrabi which is crunchy like jicama.  It is packed with nutrition providing a big dose of vitamin C and potassium. I always substitute sea salt for coarse salt, since it tastes better and provides you with those essential trace minerals. 

I prefer to roast the fish rather than broil it, because I think broiling dries the fish out too easily.  I cooked it at 375 degrees in a convection bake oven.  The amount of time you cook fish, should based on the thickness of the fish not what the recipe calls for.  What I do is cut into a thick portion of the fish with a fork and see if it flakes easily.  If the fillet is very uneven in thickness, you can cut off the thinner parts which will cook faster and put the thicker parts back in the oven.

To make this a well rounded meal, I cut up 2 bunches of broccoli into florets and tossed them with extra virgin olive oil, sea salt and pepper and spread them on a baking sheet.  I put the sheet on the rack below the fish and roasted the broccoli for about 10 minutes until it started to brown. Roasting is a simple way to make broccoli that tastes delicious.  I never miss the chance to roast some vegetable preferably one that is green, when I have the oven going.  By making 2 bunches of the broccoli, I had plenty of leftovers to toss with a salad or eat alone cold the next day.

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