Salmon with Mango Salsa
~ Katy ~
The weather has been, thankfully, unseasonably warm this winter and spring, so when I got friends together at the beginning of March, I dusted off the grill, got in the mood for salsa, and used this Molly Birnbaum recipe that caught my eye in a recent Oprah magazine. It is a great combination!
The occasion was a dinner with college girlfriends and their husbands. I’ve known these fabulous women for, oh, who’s counting? A long, long time, now. We have celebrated one another’s victories and Big Life Events together. We’ve mourned one another’s losses together. We’ve supported one another and laughed, cried and hurled profanities with and for one another. Recently, we decided (we, meaning Mary, whose common sense and reason always prevail) that we HAD TO start getting together, come hell or high water, once a month. What with all of the stuff of life, we’d not been able to figure this out for a number of years. Now, here we are, figuring it out, and I , for one, am very grateful.
The dinner was a success, and how could it not be with such exceptional, encouraging and non-judgmental guests? We had a wonderful time, and the food was good, to boot! We started with Artichoke Dip and ended with Chocolate Peanut Butter Cake.
This was a perfect, lighter entrée.
Salmon with Mango Salsa
2 mangoes, peeled and cut into ½” cubes
1 jalapeno pepper, seeded and diced
½ red onion, minced
2 cloves garlic, minced
1 cup cilantro, chopped
1 Tbsp. extra virgin olive oil
Zest and juice of 1 lime
1 tsp. salt, divided
1 and ¼ tsp. ground black pepper, divided
2 pounds salmon fillet, skin on
To make salsa: Mix together mango, jalapeno, red onion, garlic, cilantro, olive oil, lime zest and juice, ½ tsp. salt, and ¾ tsp. pepper in a bowl. Stir. Cover and refrigerate.
Note: I grilled my salmon instead of doing the following. If you have a favorite way you like to cook your salmon, simplify everything by using what’s familiar to you. It’s the combination of the salmon and salsa flavors that really make this recipe a huge winner.
Preheat broiler. Pat salmon dry with a paper towel and cut into 4 equal pieces. Sprinkle lightly with remaining ½ tsp. salt and ½ tsp. pepper. Over medium-high heat, preheat a heavy-bottomed, oven safe skillet large enough to fit all the salmon, 3-4 minutes. Place salmon in skillet, skin side down, making sure not to crowd. Let cook, untouched, until flesh is opaque halfway up each fillet, about 6 minutes. (The salmon may sputter and smoke.)