4/22/2024 0 Comments Salmon with mango salsa recipe![]() ![]() For the salmon, place salmon skin-side down on your work surface.For the mango salsa, combine all ingredients in a bowl and stir.1/4 cup chopped fresh cilantro, plus more for garnish.Serve the salmon with mango salsa with rice, lime slices for squeezing and vegetable of your choice. If you follow this tropical seafood recipe, you can have a delicious and healthy dinner tonight! Just remember to add wild caught salmon to your cart. Just look for that classic salmon color and know you’re purchasing the ideal salmon, the wild-caught type. Farmed fish is unnaturally colored and therefore grey. How can you tell the difference, besides reading labels? Wild caught salmon eats a natural diet, and therefore has that lovely salmon color. Wild caught salmon is higher in the healthy omega 3 fatty acids. ![]() I highly recommend purchasing wild caught salmon in your area. Not all salmon quality is the same it varies from store to store. In this particular recipe, the salsa is bursting with antioxidants for a wonderfully healthy combination.Īs a salmon lover, I've learned some pro tips over the years and I'm happy to share them: Try to buy fish the day you plan on making it. It's also loaded with potassium and other nutrients, like vitamin D and iron. It is low in saturated fat, is one of the best sources of vitamin B12, contains healthy omega fatty acids and is a good source of protein, too. If you’re serving salmon to anyone who’s not quite sold on salmon yet (picky kids for instance), the mango salsa may tip the scales in salmon’s favor. It’s so pretty! It not only tastes good but it looks good, too! Truthfully, I’ve never met a salmon dish I didn’t like, but this one stands out, for a few reasons. I’ve always had a hard time storing and maintaining leftover herbs and SO glad this company recognizes this problem.If you’re like me, you probably cook the same salmon recipe for dinner over and over – but we don’t have to! Salmon is a versatile fish which offers a lot of options and even room for creativity. Pretty sad I buy cilantro that looks fresh at the store, then take it home and compared to herbs I already have and realize it’s pathetic. Wink.īut really, in the picture above the parsley on the LEFT was kept in the fridge in my fresh herb keeper for two days and the cilantro on the RIGHT (slumped over) was purchased at the store an hour before the picture. I was recently introduced to this fresh herb keeper from Cole & Mason and now I can finally sleep at night knowing my herbs are safe. Speaking of, you guys know I love my herbs and you know I love sharing my cooking tools with you. ![]() The squeeze of a lime and a sprig or two more of cilantro you’re ready to go! In this case I mixed up red onion, pepper, jalapeno, and cilantro, and spooned a little at a time into the mango until I was happy with the amount. Whenever I make a salsa or let’s say a guacamole I always mix up the “flavorings” then add a little at a time to the main ingredient. That’ll make more sense in the recipe! Regarding the pan, I prefer a cast-iron skillet but any non-stick skillet or saute pan will do! The fish sizzles away in the flavored butter for about 3-4 minutes on each side while getting basted. There are a few ingredients needed like butter, garlic, thyme, and a squeeze of fresh lime. Paprika, garlic powder, cayenne pepper, salt, pepper, a little thyme, and oregano – nothin’ you can’t handle.īlackening fish is REALLY simple and doesn’t take much time at all. I’d SO recommend whipping this up at home, but sure you can use pre-made. One of the things that makes this recipe special is the homemade blackening seasoning. If you want to switch it up, I’d make this with some halibut or cod (my preference). Let’s cook!Īssuming you love salmon and cook with it often, you’re probably familiar with purchasing fresh salmon fillets. ![]() Megan loves salmon and she can confirm that yes this recipe is a delicious keeper. I had my cousin over to help me whip (and eat) this one up. I’m sharing this recipe because 1) I get salmon recipe request, and 2) you can blacken any fish so this recipe is a delicious keeper. Anyways you’re probably like “why you posting salmon then? Is it even good?” Psh. ![]()
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