Salmon with Mango Salsa

It has been raining for weeks on end. Did I move to Seattle and not notice? I hope not…because I really like sunshine, and not noticing a move across the country would mean something was seriously wrong with me…so let’s just hope this is just some weirdly wet weather. To cope with all these gloomy days I thought I would whip up something tropical and summery. So I could pretend I was chillin with Jimmy Buffett down in Key West, Florida and call it a day. In this daydream I have a very nice tan…and a tropical parrot as a pet. Just for good measure. So here is a perfectly summery dish just in time for Memorial Day, that supposed “start of summer” when all the pools open up and the sun magically starts shining all the time. Right? Well even if that doesn’t happen this mango salsa is festive enough to make you feel like you are basking in the sunshine. It is a sweet and tangy complement to this salmon and I’m sure it would go great with chicken as well. Or chips. Or maybe just a spoon. Whatever works people!

Ingredients: 3 servings

  • 3 salmon filets
  • salt & pepper (to taste)
  • 2 tablespoon fruit preserves (I used American Spoon Apple)
  • 2 cups finely diced mango
  • 1 cup finely diced red pepper
  • 1 cup finely diced orange bell pepper
  • 1 cup finely diced red onion
  • juice from 1/2 a grapefruit
  • juice from 1 lime
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. For the salsa, finely dice mango, red & orange bell pepper and red onion and mix in a large bowl
  2. Squeeze grapefruit & lime juice into vegetable mixture through a strainer to avoid any seeds
  3. Add oil, salt & pepper
  4. Transfer salsa into a large skillet and cook on high for 2-3 minutes, or until fruit & vegetables are tender
  5. Cool in fridge for 1 hour
  6. Sprinkle salt & pepper over salmon filets and brush fruit preserves on top
  7. Bake at 350 for 25-30 minutes
  8. Serve with salsa

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