It's been awhile since I shared a recipe with you guys, so today I thought I would share one of my all time favorites, Salmon with Mango Salsa. I have been making this recipe for YEARS and it is still one of our main go-to summer dinners. The salmon is delicious served hot over a bed of steaming Jasmine rice, or served lukewarm over a bed of spinach as shown for a lighter summer meal. It's always a hit served at dinner parties, and most importantly, my kids eat it up! (I just put aside some of the salsa before I add any hot peppers to it)
I hope your family likes it as much as we do! Enjoy!!
Salmon with Mango Salsa
2 Tbsp Olive Oil
1/4 cup Rum
2 Tbsp Soy Sauce
3 Tbsp Brown Sugar
2 Tbsp grated fresh Ginger ( I often substitute about 1 Tbsp of ground ginger if you don't have fresh on hand)
2 Garlic Cloves, minced
Fresh Salmon ( I either use up to 4 small pieces or one large filet of salmon, enough to feed 4)
Squeeze juice from limes; you should yield about 1/4 cup. Whisk together oil with the juice, tum, soy sauce, sugar, ginger and garlic until blended. Place salmon in a resealable plastic bag and pour marinade over the fish to coat. Marinate at room temperature for 15 - 30 minutes turning halfway through, or at least 4 hours in the fridge. While fish is marinating, prepare your salsa.
1 small Red Pepper, diced
2 Tbsp freshly squeezed Lime Juice
4 Green Onions, sliced
1/4 cup chopped fresh Cilantro
1/4 - 1 Fresh Jalapeno pepper, minced
Peel and dice mangoes. Place in a large bowl along with peppers, lime juice, green onions and cilantro. Add minced Jalapeno pepper to taste. I usually add anywhere from 1/4 of the pepper to the entire pepper, depending on the heat level you desire. (Tip! Make sure to wear rubber gloves while cutting the jalapeno to avoid handling it as much as possible, and be sure to thoroughly wash your hands afterwards. Your fingers will thank me!) Let the salsa rest at room temperature for at least 30 minutes to allow the flavors to combine. You can also do this step ahead of time. The salsa keeps well in the fridge for 24 hours.
To cook your salmon, remove the fish from the marinade and discard the leftover juice.From here, you can either roast it or grill it. I prefer to grill it on high heat using a grilling pan or a cedar plank for about 10 - 14 minutes until cooked through or flaky. (I've also cooked it on a sheet of tin foil too)
If you want to roast it, pre-heat the oven to 500 degrees Fahrenheit. Place on foil covered cookie sheet and roast for approximately 10 - 14 minutes until flaky.
Serve immediately over a bed of hot jasmine rice and top your salmon with a healthy portion of your mango salsa, or serve lukewarm over a bed of salad greens as shown below. The salad is also a great option to use up any of the leftovers...if there is any!