Since I only started eating fish a few years ago, I’ve been really trying to expand my horizons lately and embrace all our underwater friends. I started with salmon, then progressed to halibut, tilapia, and seabass, and now have even graduated to scallops and raw tuna. I really love em all. But even with all those delicious options, I still keep coming back to old faithful–salmon.
But the problem with falling back on an old favorite like chicken or salmon, is that you can get into a rutt recipe-wise. I’ve tried out white wine salmon packets, a chili glazed salmon, and they were all great…but this salmon with an amazing avocado mango salsa gives those a run for their money.
You can prepare the salsa in advance by combining mango, onion, jalapeno, cilantro, and lime juice. Then, less than an hour before serving add the avocado (not too early because it will brown).
This side dish was the perfect compliment. Quinoa (which I recently learned is pronounced keen-wah and not kin-oh-wa) cooked in vegetable broth, then added zucchini, sweet corn, black beans, spices, cilantro, and lime juice.
I cooked the salmon very simply, a hit of lime juice, olive oil, and plenty of salt and pepper. Heat oil in a pan (non stick is easier) and cook the salmon skin side up first without moving for about 4-5 minutes so the fish browns. Then flip and cook the other side. Transfer to a platter and top with the fresh salsa.
Nutritional highlights: Not all fat is bad. Salmon and avocado have the kind of fat that you want to have in your diet. The kind that keeps your heart healthy not the kind that clogs it up. Mangoes have tons of antioxidants, Vitamins C and E. The combination is not only really tasty, but incredible for you.
Quinoa is so hot right now. It’s become so popular because it’s one of the few “grains” that’s really high in protein so if you don’t have any meat in the fridge, you can put together a balanced meal using quinoa.
Salmon with Mango Avocado Salsa:
- 1 ripe mango, chopped
- 1 jalapeno, seeded and finely chopped
- 1/4 cup chopped red onion
- 2 tablespoons finely chopped cilantro
- 1 lime
- 2 ripe avocados, chopped
- 4 salmon filets
1. Cut mango into cubes. If you’ve never worked with a mango before, read this. Add chopped jalapeno, onion, and cilantro. Squeeze juice from half of a lime. If you’re not serving for a while, don’t add the avocado quite yet. Within an hour of servin, cube the avocados and gently mix in. Season with salt and pepper.
2. Squeeze other half of lime over salmon filets. Drizzle olive oil and season generously with sea salt and pepper.
3. Heat a tablespoon of oil in a large skillet. Once hot, put salmon in skin side up first. Don’t move fish for 4-5 minutes. Flip fish and cook the other side. Check doneness by flaking thickest portion of fish with a fork. I like mine pretty well done so I continued to cook until cooked through.
4. Top with mango avocado salsa and serve.
Black bean and corn quinoa from allrecipes
- 1 teaspoon vegetable oil
- 1/2 onion, chopped
- 3 cloves garlic, peeled and chopped
- 3/4 cup uncooked quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1 cup frozen corn kernels (I used fresh because its so good at the farmers market right now)
- 1 (15 ounce) cans black beans, rinsed and drained
- 1/3 cup chopped fresh cilantro
- Fresh lime juice
- Additional veggies optional: zucchini, red pepper, mushrooms…whatever you like!
- Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
- Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
- Stir frozen corn (or fresh corn that’s already been boiled) into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro. Squeeze in juice from half a lime and taste. Add additional salt/pepper/lime as needed. Must season enough so it doesn’t seem bland but once it is it’s SOOO good.