Posts Tagged ‘mango’

Salmon with Mango Salsa Coating

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Wow. Only 5 ingredients. The great thing about this mango salsa is it keeps the salmon so moist when it is baked altogether. This is an adapted recipe from my free Costco cookbook. Hahah. The only thing I changed was I added mango and removed cumin. I’ll let the photos speak for themselves, make this a little less wordy, wrap it up and enjoy my Friday morning.

Salmon with Warm Mango Salsa Coating (serves 2)

Ingredients:

  • 2 (6 oz.) salmon fillets
  • 1/2 cup salsa, drained
  • 1/2 cup mayo
  • 1 mango, cubed
  • 3 Tbsp. chicken broth

*Double ingredients for 4 servings.

Quick Directions:

1) Preheat oven to 350 degrees.

2) Mix mayo, drained salsa, and cubes of mango in a bowl.

3) Cover surface of baking pan with thin layer of chicken broth. Place salmon fillets on, and slather mango salsa coating on top.

4) Bake for 20 minutes. Serve.

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Illustrated Directions:

1) Gather ingredients for salmon coating. Preheat oven to 350 degrees.

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2) Use a strainer to filter out unwanted salsa juices.

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3) Collect 1/2 cup of drained salsa.

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4) Put mayo and salsa together.

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5) Score squares on mangoes. Make smaller squares for smaller cubes. Pop em inside out.

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6) I used a little cheese spreader to take my mango cubes off the peel.

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7) Mix mangoes, mayo and salsa together.

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8) Pour about 3 Tbsp. chicken broth into small baking pan with lip. Or if you’re using a larger pan, pour enough broth to cover the surface.

 

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9) Slather on mango salsa coating on surface of salmon fillets.

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10) Bake for 20 minutes, uncovered.

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11) Take out of oven, and enjoy!  We eat like this allllllllllll the time (not really).

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Whoever says my husband doesn’t eat well, I will punch in the face. HE ALWAYS EATS WELL. Sometimes I think that’s the only reason he married me. Or maybe because I pour him a nice big glass of wine after work every night. Keep him all relaxed and happy.

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 Just to prove the coating keeps this salmon moist, take a look!

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Going….

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Going………

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Gone. :)

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Enjoy your weekends everyone.

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Thai Sticky Coconut Rice with Mango

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I

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LOVE

mangoes

MANGOES. I love them so much I make artistic (stupid)  flower patterns with them and take their picture.

Words to go with this dessert: Refreshing. Or Coconuttiness. Or Mangolicious.

Mangoes are my favorite fruit. And I’m quite a fruity person. I like the smoothness in their taste, and that subtle sweetness when they are at their peak of perfection. And what better way to accompany them than with coconut? This sticky rice has an ooey gooey texture that binds the coconutty flavor of the milk it is cooked in. Most recipes say this takes an entire day to prepare, but I’m very impatient, and I don’t want to wait for my dessert. This takes about an hour. Because when I want it, I want it now (or within the hour). That’s what cravings are made for, instant (sort of) gratification.

Thai Sticky Coconut Rice and Mango Dessert (serves 4)

Ingredients:

  • 1 cup sweet rice (package will say sweet, glutinous, or sticky – all are correct)
  • 1 3/4 cup water
  • 2 ripe mangoes, cut into bite-size pieces
  • 1 can coconut milk
  • 1 Tbsp brown sugar
  • salt
  • coconut flakes
  • 1 tsp. vanilla
  • 1/4 cup sugar
  • 2 tsp. cornstarch with 2 tsp. water, mixed into a paste

Directions:

1) Soak one cup of rice with one cup of water for 20 minutes.

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2) After 20 minutes, add 3/4 cup water, 1/4 cup coconut milk, pinch of salt, and 1 Tbsp. brown sugar to the rice. Mix thoroughly.

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3) Cook in rice cooker until it clicks off. Let steam with the cover on for 5-10 minutes. If you do not have a rice cooker, simmer in a pot on the stove for 20 minutes or until the water absorbs into the rice.

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4) Use a small pot to prepare the sauce. Add remaining coconut milk, pinch of salt, 1 tsp. vanilla and handful of coconut flakes. Obviously I have a rediculously enormous bag of coconut flakes, but that’s just because I wanted to show it off. Just use a handful.

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5) Cook on medium low for 5 minutes, stirring consistently. Do not boil. Stir in the cornstarch and water mixture to thicken the sauce, take the pot off heat. It sure smells co-co-nutty.

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6) To cut cubes out of the mangoes, cut the two largest surface areas parallel to the mango seed. And score squares with knife as seen below.

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7) Invert (flip) the slice so it pops out like so. Spoon the cubes out into a bowl.

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8) To prepare dessert, pile the sticky rice into a pyramid (which I didn’t do a good job of) in the middle of a bowl. Ladle a generous amount of coconut sauce on top. Plop mango slices around the rice.

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9) Eat.

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