Loading…
Friday, October 24, 2014
Current Weather
Loading Current Weather....
HomeA&EFood
Published: Sunday, 7/13/2014 - Updated: 3 months ago

Mangoes add burst of flavor to salmon

BY ALICIA ROSS
KITCHEN SCOOP
Mangoes seem to be everywhere now — in smoothies, salads, even as a topping for fish. Mangoes seem to be everywhere now — in smoothies, salads, even as a topping for fish.
ALICIA ROSS FOR KITCHEN SCOOP Enlarge

Twenty years ago, I couldn’t have purchased a fresh mango in my small North Carolina town if my life had depended on it. Now they adorn just about every market I frequent. Mangoes seem to be everywhere now: in juices, smoothies, fruit trays, atop salads, and on restaurant menus.

Even though the sweet mango is divine just sliced and eaten, it also makes a terrific salsa for fish. I suppose its tropical history of cultivation has something to do with that. For today’s recipe, I am calling for 1 cup diced mango — and you can use “fresh” or “fresh sliced.” Just as with pineapple, many companies peel and slice the fruit and jar it fresh from the tree.

If you are using a fresh mango and have never handled the fruit, first check out YouTube for how to cut it. It’s not that difficult, but with a large stone and leathery skin, it can be tricky separating the juicy, tender flesh from its natural case. Pick a fruit that has some “give” when pressed, so you know it’s ripe. Fresh or freshly packed, you’re going to love this tropical salmon dinner.

Suggested Menu:

Sauteed Salmon With Fresh Mango Salsa

Fresh sliced tomatoes

Steamed brown rice

Sauteed Salmon With Fresh Mango Salsa

Start to finish: Under 20 minutes

Yield: 4 servings

4 (4-ounce) salmon fillets

Salt and pepper to taste, divided use

2 teaspoons olive oil

1 cup fresh mango, cubed

½ teaspoon crushed red pepper flakes

1 teaspoon minced fresh garlic

¼ cup fresh lime juice

Rinse and pat dry the salmon fillets with paper towels. Salt and pepper both sides. In a medium skillet, heat the olive oil over medium and place the fillets skin-side down first in the skillet. Cook for 4 minutes and then turn the fillets, cooking for another 4 to 5 minutes or until the fish is cooked through and flakes easily with a fork. Set the fish aside.

While the fish is cooking, assemble the salsa: Toss together the mango, red pepper flakes, garlic, and lime juice and season with salt and black pepper to taste. Just before serving, stir and toss salsa again to mix the flavors, and then serve over freshly sauteed salmon fillets.

Approximate values per serving: 372 calories, 17 g fat (4 g saturated), 56 mg cholesterol, 28 g protein, 23 g carbohydrates, 3 g dietary fiber, 87 mg sodium.

Visit the Kitchen Scoop website at www.kitchenscoop.com.



Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.

Related stories