Salmon with Mango Salsa

For some reason whenever I put salmon on the weekly menu, it seems to get pushed back to another day, or another week.  The last time I bought salmon, it sat in the fridge until I was afraid to look at it and had to throw it out.  This is really a shame considering that once I actually make salmon, I LOVE it!  This meal was no exception to my salmon “fear”.  I had gotten all the ingredients for the salsa and couscous, but when dinner time rolled around, I was really hesitant to pick up the salmon and make this dinner.  Because we didn’t really have anything else planned for dinner, and because if I didn’t make it, all the other ingredients would go bad,  I couldn’t really talk myself out of it (although I tried).

As soon as I starting chopping for the salsa, I was over my fear and glad that I had decided to make the salmon.  When I tasted the final product, I was even happier. I actually couldn’t believe that I was considering scraping this dinner for grilled cheese instead :-)!  This dinner came together quickly, and was delicious!   I served it over plain couscous that I cooked with chopped green onion and dried cranberries – which was also pretty yummy.  I think once the weather gets a little warmer, I’ll grill the salmon instead of broiling it, but broiling is easy and it came out great.

Salmon with Mango Salsa

– Makes 3-6 servings depending on the size of salmon filet used (Estimate ~4 oz per person)

For the Mango Salsa

• 1 Mango, peeled and chopped
• 1/2 of a cucumber, peeled and chopped
• A few strips of red bell pepper, chopped
• ~1/4 cup of red onion, chopped
• ~3 Tablespoons cilantro, chopped
• Juice from 1/2 a lime
• pinch of salt

Combine all ingredients in a small bowl and mix.

For the Salmon

• 1-2 lbs wild salmon filets
• Juice from 1/2 a lime
• 2-3 Tablespoons light mayonaise
• Salt and pepper

Preheat broiler.  Sprinkle lime juice over the salmon. Spread mayonaise over the filet using the back of a spoon.  Sprinkle with salt and pepper.  Place salmon on a broiling pan lined with tin foil, and broil for about 10 minutes, until cooked through.  To serve, cut into smaller filets, top with mango salsa, and serve over couscous or rice pilaf.

Source: A Spice Is Nice Original