Tuesday, August 3, 2010

Salmon with Mango Salsa

As I mentioned in this post, I'm not a huge fan of the salmon...but I know it's good for me and I do try to make fish at least once a week. Truth be told, though, I'm starting to acquire a taste for it. I certainly don't CRAVE it, don't know if I ever will, but I've found a few ways to make it that taste pretty good to me.

This is one of those recipes. It's based off of a recipe in Fast Healthy Food, a Reader's Digest cookbook.

Quinn really enjoyed it, and didn't balk at the pepper.

Salmon with Mango Salsa


4 salmon fillets
4 teaspoons mixed peppercorns (black, white, green and pink)
Baby new potatoes, scrubbed and halved

Mango Salsa

1 mango, peeled and diced
3 green onions, chopped
2 teaspoons pink peppercorns, soaked in warm, salty water to soften a bit
3 tablespoons fresh cilantro, chopped
Juice of one lime
1 tablespoon olive oil
Dash of hot sauce

Check the salmon for pin bones and remove them, rinse the fillets and pat dry.

Crush the peppercorns in a mortar and pestle (or you can use a pepper grinder or spice grinder...but make sure you're getting a coarse grind). Press the peppercorns onto the surface of the salmon and set aside.

Put potatoes on to boil, and cook until done.

Heat a frying pan (cast iron, preferrably, because they just rock).

While pan is heating, grab a medium bowl and toss diced mango and finely chopped green onions into it. Rinse the pink peppercorns you were soaking and coarsely chop them. Throw them, chopped cilantro, lime juice and olive oil into the bowl and give it all a stir. Taste and add a dash or two of hot sauce (or you can eliminate it, if you aren't too keen on it). Set aside.

Salmon cooking time! Lubricate the hot frying pan as necessary so the fish doesn't stick. Fry fish over medium high heat, on one side, for about 4 minutes, flip, and do it up another 4 (or until fish is cooked to your liking).

Serve it up with mango salsa and potatoes.

This recipe serves 4, so adjust as necessary.

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