Posts Tagged ‘salsa’

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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Guacamole

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 This is my husband’s recipe for guacamole.  It’s his prized recipe.  I’m exploiting it.  He’s not Mexican, but it’s better than guacamole from Mexico.  Everyone loves it, including Mexicans.  We eat bowls and bowls of it. It’s wonderful.  Serves 6.

Ingredients:

  • 3 ripe avocados
  • 8 oz. Jack’s Special Salsa (whatever flavor you wish, we use mild or medium)
  • 1/2 small onion, chopped
  • juice of 1 lime
  • salt

Directions:

  1. In food processor, blend avocados, salsa, and onion together.  Pour into bowl.
  2. Stir in lime juice, and add salt to taste.  Serve with tortilla chips.

* Guacamole will keep in the refrigerator for 2-3 days if well sealed in container.