Poached Salmon with Mango Salsa

This mango “salsa” is one of the first of my original recipes‎ that I began to share at the request of friends – one of the inspirations for this blog! It’s not very spicy, but you can up the ante with some fresh sliced jalapeño if desired. It makes a great accompaniment to salmon (including the very healthy, moist, flavorful poached version below), scallops, or shrimp. It’s colorful, summery, and incredibly simple to throw together.
TIP: Look for a mango that has a reddish peel and has some give when squeezed‎. 
1 mango
3 medium tomatoes on the vine
1/2 red onion
5 scallions
Handful cilantro
Handful basil
1 tablespoon lime juice
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
Slices of onion‎
Splash of lemon juice
‎Pinch of salt
Sprinkle of peppercorns ‎
1 to 1 1/2 pounds salmon filet‎
‎Peel the mango and cut the soft fruit away from the pit. You’ll be able to feel the hard pit with your knife: don’t try to cut through it, just cut around it to remove the usable fruit. Dice the mango, tomatoes and red onion, and add to a medium sized bowl. Finely chop scallions, basil, and cilantro, and add to the salsa.
 In a separate small bowl, whisk together lime juice and olive oil. Season to taste with salt and pepper. ‎Pour over salsa and stir to combine. Set aside to poach salmon.
In a large pot, combine sliced onion, lemon juice, salt, and peppercorns. You can add in carrots, celery, and other aromatics of citrus to flavor the salmon. ‎Add 3-4 inches of water (enough to cover the salmon once you add it) and heat on high. When the water boils, add the salmon and boil for approximately 6-8 minutes, depending on the thickness of the filets.
TIP: If you don’t have a large enough pot, you can slice the salmon in half and poach one at a time. 
Serve salmon warm or chilled, topped with mango salsa. ‎The leftovers do great as the filling of a fish taco, or made into a dip for tortilla chips. ¡Buen provecho!

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