One of my favorite fruits is mango (la mangue). Unfortunately, some knife work is required to get at the sweet, delicious, juicy flesh. When I lived in Chicago, my roommate Manisha used to cut up and share a mango every so often, and when I finally learned how to cut one up myself, I saved the seed for her (if Emily didn’t get to it first) 🙂 I recently received an awesome care package of cookies and mint M&Ms from Manisha. Between that and this week’s SND with mango, I found myself remembering some great times in 2A 🙂 This recipe is very easy, very healthy, and very summer-y!
This week, I used that leftover salmon fillet from a few weeks ago and adapted a recipe from here.
Baked Salmon with Mango Salsa
Prep Time: 20 minutes
Cook Time: 15 minutes
2 salmon fillets
Salt and pepper
1/3 ripe mango, peeled, seeded, and diced small (about ½ cup)
1 tbsp red bell pepper, finely diced
1 tbsp onion, finely diced
1 tbsp cucumber, finely diced
1 tsp jalapeño, finely diced
1 tbsp chopped fresh cilantro
1 tbsp fresh lime juice
1 tsp apple cider vinegar
1 tsp olive oil
Pinch of cumin
Pinch of cayenne, optional
Salt to taste
1. If you’ve never cut up a mango before, here is a pretty good tutorial.
2. In a mixing bowl, combine the mango, red bell pepper, onion, cucumber, jalapeno, lime juice, cilantro, vinegar, olive oil, and spices and set aside. Let it sit out at room temperature for about 30 minutes before serving.
3. Pre-heat oven to 450 F (230 C)
4. Place the salmon fillets skin-side down on a piece of foil on a baking sheet.
5. Brush with olive oil and season with salt and pepper.
6. Bake for 12-15 minutes.
7. Top salmon fillets with mango salsa and serve with wild rice and mixed greens.
Serves 2, but can easily be doubled or tripled (to use the whole mango!)
French word for today:
nuageux (nwa-JHE)– cloudy
Le soleil brille encore un peu, mais le ciel devient nuageux.
The sun is still shining a little bit, but the sky is becoming cloudy.