SALMON WITH MANGO SALSA
Salmon with Mango Salsa
Serves 4
Ingredients
4, 6-8 oz Salmon Filets
3 tbsp Extra Virgin Olive Oil
¾ tsp Season All
¾ tsp Black Pepper
⅓ c Fresh Dill, chopped
Zest of a Lemon
2 tsp Franks Red Hot Sauce
Directions
Preheat the oven to 400°F.
Mix the olive oil, seasoned salt, pepper, dill, lemon zest and hot sauce in a bowl.
Place salmon on a small rimmed sheet pan covered with aluminum foil sprayed with nonstick spray.
Rub the mixture on both sides of the salmon.
Bake for 12-16 minutes, timing will vary based on the thickness of salmon.
The do ahead tip is to mix the mango salsa together in a bowl except for the avocado and put in the refrigerator. When you are ready to serve, cut up the avocado and add that and the dressing to the bowl. Avocados turn brown very quickly and your salsa will not look pretty. Have the dressing mixed ahead of time and leave covered on the counter for a quick assembly.
Mango Salsa
Ingredients
2 - Ripe Mangoes, cut into cubes* or 2 - 7 oz containers of mango chunks, rinsed and drained
1 avocado, diced
¼ c red pepper, diced
2 Tbsp diced red onion
2 Tbsp chopped cilantro
Directions
In a bowl mix the mango, red pepper, red onion, avocado and cilantro. Set aside.
*Tip: Stand the Mango upright and slice downward with a sharp knife as close as you can to the seed, on both sides. Score the flesh of the mango into cubes, slightly turn the mango inside out, and use a spoon or paring knife to scrape out the cubes.
Dressing
Ingredients
1 ½ Tbsp extra virgin olive oil
¾ Tbsp balsamic vinegar
1 Tbsp honey
1 Tbsp fresh lemon juice
Directions
Mix the dressing well and add it to the salsa. Serve with the Salmon.
