It Takes Two To Mango Salsa

Mango Salsa Salmon

Mothers Day was this past weekend and we spent it like just about every holiday- cooking. Only on Mothers Day, it is just me since the wife takes the day off. At least from helping to cook and the clean up…the laundry still has to get done you know.

So when it is just me I try and make a tried and true dish that I can knock out with little chance for error. This mango salsa salmon is exactly that- make the salsa early, grill the salmon, then serve. The result is a sweet and spicey, healthy fish dinner that looks and tastes fantastic. As always, shop for the best ingredients – fresh salmon and juicy mangos make all the difference.

1 lb of salmon fillet skinned/boned

1 Tbsp honey

Creole Seasoning

1 cerano chili- cut in half, seeded, and sliced thin

2 mangos diced

1 tomato diced

1/4 red onion diced

1 bunch of cilantro minced

Juice of 1 lime

1 tsp chili powder

1/2 tsp cayanne pepper

1/2 tsp sugar


Make salsa by combining cerrano, mango, tomato, onion, cilantro, lime juice, and sprinkle in chili powder, cayanne, sugar, salt/pepper. Mix well. Let salsa sit for the day.

1 hour before grilling, pour honey over salmon and sprinkle with salt, pepper, and creole seasoning. Grill salmon to desired doneness – about 10 minutes (5 on each side) will get you a good rare.

To serve, cut salmon in half and plate. Spoon desired amount of salsa over the salmon and voila. Happy Mothers Day!

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