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Mango Salsa for Chicken, Pork, or Fish
(Includes the recipe for corn salsa)
Merri Ann and I were in Alaska last week on a family matter. My niece, Leah, dropped off four red salmon fresh from Chitna, 250 miles south of Fairbanks. There’s not much better than a fresh red salmon. We were delighted.
Merri Ann, Theresa—my sister-in-law—and I debated on how to fix it. I convinced Theresa that mango salsa on salmon was a good choice. So it was off to Fred Meyer’s to get what we needed.
I made a ton of mango salsa, I thought more than what we needed. But my extended family loved it. They heaped it on the salmon, they put it on burgers, and they ate it plain. I was amazed.
Here is the recipe. I doctored it up a bit. I’ll tell you what I did differently.
Mango Salsa Recipe
1 mango, peeled and diced
1/2 red bell pepper, diced
1 slice red onion, finely diced
several sprigs cilantro, snipped
1 tablespoon olive oil
juice from one lime or 1/2 lemon
1/4 teaspoon salt
2 teaspoons honey or 1 tablespoon brown sugar
1 pinch allspice
black pepper to taste
1. Add the mango, bell pepper, red onion, and cilantro to a small bowl.
2. Stir in the olive oil, juice, salt, honey, and allspice. Pepper to taste.
3. Refrigerate while you make dinner. Serve with chicken, fish, or pork dishes.
Modified Mango Salsa
I made the recipe as above with the following substitutions and changes.
- We had a fresh pineapple so I mixed the fruit half mango and half pineapple.
- I added a clove of garlic
- I added about a tablespoon of finely chopped fresh ginger. The ginger should not be a dominant flavor. Add a little and try it, then add some more.
- I added half an avocado, diced.
- I added the allspice to taste, a sprinkle, then another, and then another. Allspice is used in many BBQ sauces and it fit right in with this salsa.
This is a great salsa. Keep this recipe handy.
Corn Salsa Recipe
This recipe is a cousin to mango salsa. You can see that last week’s mango salsa is almost a hybrid with corn salsa.
Not only does it work well for salmon, it’s great for chicken or pork.
1 can corn kernels, drained
1 small or medium tomato, diced
1 small or medium avocado, diced
2 thin slices sweet onion (Vandalia or Walla Walla), finely chopped
1/2 garlic clove, crushed
1 tablespoon vinegar
1 tablespoon olive oil
1/2 cup chopped fresh cilantro
salt and pepper to taste
Mix all the ingredients together in a medium bowl. Refrigerate for at least 1/2 hour.
About Grilling Salmon
I nearly always take the skin off the fillets; I think it tastes better. But without the skin, it’s hard to grill the salmon without it coming apart. But if you like grilling fish and shrimp as much as we do, try a grilling basket. Put the fish in the grilling basket and the basket on the grill. It’s handy. It’s easy to clean so you’re always grilling on a clean surface.
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