There’s something about making salmon in my home that usually turns into what my husband calls a “gourmet meal”. I guess it’s partly because my husband doesn’t love salmon, so I try to compensate by making great side dishes and by making it all look a little fancy. I love salmon and it’s so good for you so I have many recipes for it and they are all easy to make so “gourmet” does not have to be difficult. One tip, I only make salmon the day I purchase it. I never refrigerate it overnight or freeze it. (I know this isn’t rational as most likely the grocery store where I purchase salmon has probably frozen and defrosted it.) But rational or not I make salmon the day I buy it. I wish Rachel was here for tonight’s dinner as I know it’s one of her favorites…
- 1 pound salmon filet
- olive oil
- salt and pepper
- 1 mango chopped in small cubes
- juice of 1/2 lime
- 1 slice purple onion chopped fine
- 1 tbl jalapena pepper or green pepper chopped fine
- 1 tbl cilantro chopped
- Make mango salsa by mixing mango, lime, purple onion, pepper, cilantro and a tbl of olive oil. Let it sit while you’re making the salmon.
- Brush salmon with olive oil, season with salt and pepper.
- Add 1 tbl olive oil to pan and heat pan until hot.
- Add salmon to hot pan and sear on both sides about 3 - 5 minutes per side until done to your liking.
- Remove salmon from pan and add mango salsa to top.
Trader Joes Harvest Grains Blend prepared as directed on package (I use chicken broth not water and add a little bit of chopped purple onion).
If you think you don’t like Brussell Sprouts, please try this recipe; you might be amazed.
1 lb. Brussell Sprouts cut in half, sprinkled with olive oil, salt and pepper and roasted at 400 for 30 minutes. Toss a few times during roasting. (This is the Barefoot Contessa recipe from the Food Network). My family thinks that we should take all the little burned pieces that come off while roasting and package them as Brussell Sprout Chips - they are so good!