One of the most valuable lessons I learned from the kitchen during my years of abuse, was to be discerning with ingredients. Sue once asked me if I would ever use a rotten egg to bake a cake and I burst out laughing.
“Well, why do you think you can use a rotten egg to make a relationship work?” She asked in her dead pan delivery.
Rotten eggs aside, here’s a great, simple and delicious recipe to make – just because your’e worth it!
Salmon mango salsa
- 1 salmon fillet per person
- 3-4 tablespoons grape seed oil (canola works fine too)
- 1 mango
- ¼ red onion, finely chopped
- ¼ cup cilantro, chopped
- ½ jalapeno, seeded and finely chopped
- 2 radish and or 3 tablespoons jicama finely chopped
- Splash lime or lemon juice
- Splash rice wine vinegar
- Salt, black pepper and sugar to taste
Heat oil in pan. Season salmon fillets with kosher salt and black pepper. Place in hot pan and allow to cook for 3-4 minutes. Fish will tell you when it’s ready to turn – it lifts easily. Cook the other side for another 3 minutes depending on thickness of fish. I prefer salmon slightly undercooked in the middle but if you don’t, cook it until there is no bright pink visible. Remove and cover with foil. It will continue cooking and all the juices will remain in the fish.
Place all salsa ingredients in a mixing bowl. Season well. There should be a good balance between the spicy, sweet and sour.
Set oven to 425 degrees. Place asparagus on a baking sheet and coat lightly with olive oil. Sprinkle with salt and black pepper. Roast for about 15 minutes or until a few dark spots appear. Don’t over cook them – they should still have some crunch.
Place asparagus in the center of a dinner plate, top with salmon fillet and carefully arrange a generous dollop of mango salsa on top.
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