I love taking my time at Whole Foods, strolling through the aisles, reading labels, thinking about what I can cook with each item I put in my cart. Yesterday, I did a big shop, and loaded up on all my staples. I have a big freezer in my basement, and I always keep the Whole Catch frozen wild sockeye salmon on hand. Most of the time, the wild salmon at the seafood counter is previously frozen and thawed, and higher in price than buying it frozen (same goes for shrimp). I prefer to do that step myself, that way I know how long the fish has been thawed, and it’s less expensive. Mangoes were on sale, 5 for $5, and I never can resist a good deal (the more you spend the more you save — haa!). Last night for dinner, I made this salmon with mango salsa and served it on a bed of watercress, lightly dressed in olive oil and lemon juice. It is so easy and quick to prepare, and super healthy. Salmon is high in omegas, and mangoes are high in antioxidants and iron. Here’s the recipe:
Salmon with Mango Salsa
- 2 salmon filets
- Chili powder
- A little canola oil
- 1 mango, small dice
- 1 garlic clove, minced
- 1 scallion, white and light green parts only, thinly sliced
- 2 Tablespoons minced cilantro
- Pinch of crushed red pepper flakes (optional)
- Salt and pepper
- Preheat oven to 400 F.
- Season salmon with some chili powder, salt and pepper.
- Heat an ovenproof skillet over medium high heat. Add a little canola oil to the pan and swirl to coat.
- Place the salmon skin side down in the skillet. Let cook 2 minutes.
- Flip, and put the skillet in the oven for about 7 minutes. (If you don’t like the skin, it will peel off easily after it is cooked.)
- While the salmon cooks, make the salsa, by combining the rest of the ingredients and seasoning with salt and pepper.
- Serve the salmon on a bed of greens with the salsa on top. Enjoy!