Its just another Manna Monday!
Tonight’s “Manna” is Salmon with Mango Salsa. Hubs and I tend to like to cook more complex meals on a weekend, or meals that require fresh food. So we implemented “Salmon Sundays” (I like themes…) over a year ago. It’s our way to start off the next week on a healthy note with our favorite fish to cook, and we know the cats love to eat the little leftover scraps.
I’m not entirely sure where we got this whole idea to stuff the fish the way we do so I cannot quote the recipe but at this point we have really made it our own anyway!
Here’s our recipe…
Ingredients: (This is the amount we usually cook with… feel free to go lighter or heavier)
- 1 1/4 lb of Atlantic Salmon filet with skin on
- Handful of Cilantro – chopped
- 6 Scallions – chopped
- 1 Serrano Pepper – chopped and seeds removed (we like a lil heat… but this is obviously up to you, some days we use jalapeño or habanero (for color)).
- 1 ripe Mango, peeled and cubed (this is for a salsa)
- Juice of half of a Lime (i recommend rolling the lime with gentle pressure on your counter to make it easier to juice, you get the most out of your lime this way)
- Olive Oil for the stuffing
- Salt & Pepper to taste
- Let’s start with the Salsa… in a bowl combine the Mango, Pepper, Lime juice, half of the Scallion and half of the Cilantro, salt and pepper. I usually throw this in the fridge while I work on the rest of the meal to lock in the flavor
- In another bowl combine the rest of the Scallion and Cilantro mixed with approx. 1 tbsp (maybe) of olive oil.
- Take the Salmon and with the skin side up cut slits about 2 inches long and stuff with the scallion/cilantro mix (see picture below).
- Once you’ve stuffed the Salmon, I throw on the oven at 350 cover in tin foil and bake until done.