Sunday Night Dinner: Mango

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!

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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

Ingredients:

2 salmon fillets
Olive oil
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

Instructions:

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.

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Before

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After

 

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.

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6. Bake for 12-15 minutes.

7. Top salmon fillets with mango salsa and serve with wild rice and mixed greens.

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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.

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Sunday Night Dinner: Salmon

This week’s Sunday Night Dinner is a double whammy!  Since I’m not going to be making a nice dinner this Sunday night (I’m running a half marathon, so I’ll be treating myself to breakfast for dinner on Sunday night instead!), this week will be a 2 for 1!

Every time I walk into the Old Town in Nice, I walk past a tiny square with about 5 or 6 stands set up selling fresh fish.  It always looks so good (and smells so fishy) and I’ve wanted to try some kind of fish from there for a while, so last week I picked up a really nice salmon fillet.  As I was paying, the man at the stand said “Il faut le manger cru!” meaning “The fish is so good you should eat it raw!” which is what I was planning on doing (at least part of it)…

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Last week was the first time I tried my hand at sushi.  I bought a kit at the store that included nori (the seaweed sheets), sushi rice, rice vinegar, a rolling mat, soy sauce, pickled ginger, and wasabi paste.  All you have to add is the vegetables and/or fish.  After doing a lot of research here on how to make sushi and finding some good recipes, I decided to make 2 rolls: one with imitation crab, cucumber, avocado, and pineapple and one with salmon, cucumber, and cream cheese.

Fillings are ready!

Fillings are ready!

It was actually pretty easy.  You just lay down the nori and spread the rice on top…

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lay down your vegetables and fish…

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Salmon, cream cheese, and cucumber

Imitation crab, avocado, cucumber, and pineapple for the inside out roll

Imitation crab, avocado, cucumber, and pineapple for the inside out roll

and roll it up using the mat to distribute even pressure.

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These rolls were kind of massive so next time I would use less rice per roll than they suggest and I’d like to try a different nori because I wasn’t super impressed with this one.  The homemade sushi was good, and I’d definitely do it again, but I have to say going out to a nice (all you can eat) sushi place is still my favorite 🙂

The next day I used part of the remaining fillet in a brilliant recipe, suggested by Tanya, that involves no cleanup.  It’s literally a no-pot dinner!  I also love this recipe because I can make a single serving for myself, but you can get as many fillets as you want and make it for a family or a dinner party if you wanted.

Salmon and Potatoes en Papillote (in a parcel)

Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:

1 small potato
1 salmon fillet
2 tbsp sliced sundried tomatoes
¼ cup chopped broccoli florets (you can use frozen, but I used fresh)
Lemon juice
Herbes de Provence (or Italian seasoning)

Instructions:

1. Preheat oven to 190C (375F)

2. Lay out a piece of foil, 12” x 12” should be good.

3. Slice the potato lengthwise and place the slices on the foil.

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4. Place the broccoli florets on top of the potatoes.

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5. Place the salmon fillet on top of the broccoli.

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6. Place the sliced sundried tomatoes on top of the salmon.

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7. Sprinkle with a little bit of lemon juice and seasoning.

8. Fold the foil over and scrunch to seal the parcel.  Place it on a baking sheet in the hot oven for 20 minutes or until all the ingredients are tender.

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You can turn the parcel onto a plate (or just eat it out of the foil, like I did!) and serve with a green salad.

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Today’s French word:
ampoule (a-POOL)– blister
Ce que j’ai au pied, c’est une ampoule!
I have a blister on my foot!