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The flex plan: Just as the makeup of the salsa is variable, so are the foods it can team with: roast pork, salmon, steak or roast chicken to name a few. (Bill Hogan/Chicago Tribune) |
The sweet-tart taste of fresh mangoes makes them an amiable companion to many a savory food, so when my sister, Liz, wanted ideas on serving salmon, I immediately thought: mango salsa.
Such an accompaniment is easily tailored to your taste. Hate cilantro? Skip it. Your mango a little tart? Cut back on the lime juice. Up the heat with more jalapeno. Bolster the salsa with chopped jicama or avocado (or both) and it becomes a salad unto itself.
Just as the makeup of the salsa is variable, so are the foods it can team with: roast pork loin or pan-fried pork tenderloin, skillet-seared flank steak, roast chicken.
That flexibility pays off when you get to the store and find the salmon doesn't look so good. Which is what happened to Liz, which is why she picked up flounder instead.
Hey, the salsa would also be great served with just tortilla chips ... or as a base for ceviche ... or ...
Salmon with mango salsa, black beans
Prep: 25 minutes
Cook: 8 minutes
Servings: 4
Ingredients:
4 salmon fillets, about 4 ounces each
1/4 teaspoon salt
2 tablespoons olive oil
Salsa:
1 mango, peeled, pitted, finely chopped
2 tablespoons finely chopped red bell pepper
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
1 to 2 tablespoons tequila, optional
Such an accompaniment is easily tailored to your taste. Hate cilantro? Skip it. Your mango a little tart? Cut back on the lime juice. Up the heat with more jalapeno. Bolster the salsa with chopped jicama or avocado (or both) and it becomes a salad unto itself.
Just as the makeup of the salsa is variable, so are the foods it can team with: roast pork loin or pan-fried pork tenderloin, skillet-seared flank steak, roast chicken.
That flexibility pays off when you get to the store and find the salmon doesn't look so good. Which is what happened to Liz, which is why she picked up flounder instead.
Hey, the salsa would also be great served with just tortilla chips ... or as a base for ceviche ... or ...
Salmon with mango salsa, black beans
Prep: 25 minutes
Cook: 8 minutes
Servings: 4
Ingredients:
4 salmon fillets, about 4 ounces each
1/4 teaspoon salt
2 tablespoons olive oil
Salsa:
1 mango, peeled, pitted, finely chopped
2 tablespoons finely chopped red bell pepper
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
1 to 2 tablespoons tequila, optional
