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.
Maybe your area is exactly the same. 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. Enjoy!
Sauteed Salmon With
Fresh Mango Salsa
4 (4-oz.) salmon fillets
Salt and pepper to taste, divided use
2 tsp. olive oil
1 cup fresh mango, cubed
½ tsp. crushed red pepper flakes
1 tsp. 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 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.
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.
Makes 4 servings.
Each serving has about 372 calories, 17 grams fat (4 grams saturated), 56 milligrams cholesterol, 28 grams protein, 23 grams carbohydrates, 3 grams dietary fiber, 87 milligrams sodium.
Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email tellus@kitchenscoop.com, or visit http://kitchenscoop.com.
