Today’s post originated with a meal that I saw on the Simply Recipes blog. While salmon leads the name of this dish, the salsa is what sold me on it when I first saw the recipe.
I love mango and avocado and red onion and lime. The fact that the salsa had all four made it an instant winner. What’s more I love the process of cutting and pitting a ripe avocado – now that I know how to shop for one that is. (Hint: If the avocado yields to firm gentle pressure you know it’s ripe and ready-to-eat.) I’ve also gotten pretty good a cutting up a mango, but was having trouble finding a nice ripe one for this dish. The mango I brought home and used was probably a few days from being perfect, but it still had the nice sweet taste that I love. While all of the individual parts of the salsa are themselves good, the combination of flavors in this dish really worked. I think I could have made a meal of just the salsa!
Preparing the salmon was very (make that very, very) simple. Line a cookie sheet with foil, spread some olive oil on the foil, lay the salmon skin side down on this and coat it with olive oil, and then bake for 10+ minutes. My problem with a fish like salmon is I’m never sure when it is done. After 10 minutes in my oven it didn’t ‘look’ cooked and didn’t flake easily, so back in it went. In the end I probably kept it in for 15-20 minutes, and might have over-corrected and cooked it too long. Maybe a sign of not being confident enough when cooking salmon – or maybe it says I should check the temperature of my oven to make sure it is accurate! Despite my troubles, the salmon came out fine – and its nice subtle flavor complemented the stronger, tangy salsa. Served with some couscous this made a great dinner.