The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
The Times 

TEENY MCMUNN: MY RECIPE BOX

Chef John's Salmon Mango Bango

 

September 28, 2017

First, let me say, I'm not a huge fan of salmon, unlike many of my friends. I don't "dislike" salmon, but it never crosses my mind for dinner. Much like avocadoes, I buy them because they are so good for you, but often they will stay in the refrigerator until time to throw them away.

If you glance through the recipe, don't be turned off by the red bell pepper and ancho chili pepper jam. I Googled it and it turns out it's easily available. Some time ago, I bought a jar of apricot and jalapeno jelly that I'm going to use instead. We do have salmon in the freezer and I do like mangoes so this sounds like a good combo.

INGREDIENTS:

1 mango-peeled, seeded, and diced

2 Tbsp lime juice

2 Tbsp red bell pepper and ancho chili pepper jam

2 Tbsp chopped fresh cilantro

2 salmon fillets, skin removed

Sea salt to taste

2 tsp vegetable oil

DIRECTIONS:

Stir mango, lime juice, pepper jam, and cilantro together in a bowl. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.

Season salmon fillets with sea salt.

Heat oil in a large non-stick skillet over medium-high heat until oil begins to smoke. Place salmon, flesh-side down in the hot skillet and cook until edges are just starting to cook through, 2 to 3 minutes more. Transfer to a plate and top with chilled mango relish.

MY NOTES: Sounds quick and easy. I will probably double the mango relish. I'm thinking of what I would serve with this. I saw a recipe for a spinach/orzo salad and thought that would be great with this salmon dish and would make a colorful plate.

 

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