Salmon with Mango Salsa

By pfortmueller

Ingredients

• SALMON
• 2 tbsp (30 mL) Crisco® Vegetable or Canola Oil
• 1 tsp (5 mL) lime zest
• 1 clove garlic, minced
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 4 (6 oz/175 g) salmon filets
• MANGO SALSA
• 1 mango, peeled and diced into ¼” (0.6 cm) pieces, approx. 1 cup/250 mL
• 1 jalapeno, finely chopped (optional)
• 1/2 cup (125 mL) red pepper, diced into ¼” (0.6 cm) pieces
• 1/2 cup (125 mL) sweet onion such as Vidalia or red onion, diced into ¼” (0.6 cm) pieces
• 2 tbsp (30 mL) Crisco® Vegetable or Canola Oil
• 2 tbsp (30 mL) lime juice
• 2 tbsp (30 mL) fresh mint, chopped
• 1/4 tsp (1 mL) salt

Preparation

Step 1

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Combine oil, lime zest, garlic, salt and pepper in a small bowl. Mix well. Rub over salmon and coat well.

3. Place fish on prepared baking sheet and bake in preheated oven for 20 minutes or until fish flakes when cut.


SALSA
4. Combine all ingredients for salsa in a medium bowl.

5. Place cooked salmon on dinner plate. Place ½ cup salsa on top of each piece of salmon.


TIPS:
• Mangos ripen best at room temperature, but you should be able to gently press it with your fingers.
• Try Ataulfo mangos when they are in season, late March to September. They have a very buttery texture.
• When cooking salmon, it takes approximately 10 minutes per inch of thickness.