If you like salmon, I am almost certain you will like this recipe. If you eat it on a regular basis it is nice to have varieties in which to cook it. (Serves two)
Ingredients for Salmon:
-Fresh skinless Atlantic salmon fillets
Season your salmon fillets by generously dressing salmon with juice from lemon. Season salmon to taste with sea salt, pepper and onion powder. ( I like measurements of the sprinkle and dash sort. Go easy on the salt.) Place seasoned salmon covered in fridge to chill while you prepare your salsa.
Next prepare that salsa:
You will need (depending on your number of fillets. I had two pieces. Should be enough salsa to cover all fillets.) If making more than two fillets, you may need to increase your salsa ingredients.
-1/2 a red onion
-1 spring onion
-1 Roma tomato
-1/2 cup cilantro
-seedless jalapeno peppers (to taste, depending on how hot you like it. Some like it hot!)
-1 small lime
Finely chop your red onion, spring onion, Roma tomato, jalapeno pepper and cilantro and mix all ingredients together in bowl with spoon. Once ingredients are mixed well, squeeze the juice of lime in with ingredients and stir again. Next, get your “piece de resistance” (pardon my French):
Yummy mango jam!
I bought this brand from the Farmer’s market because it is homemade and has less ingredients than the supermarket brands. You can also buy fresh mango and make your own puree. I have done this in the past as well.
Add a generous tablespoon of mango jam with your salsa ingredients, and stir in well.
Take your salmon from the fridge where it’s chilling, and place on a foil-lined baking sheet. Scoop your now mango-fused salsa and generously cover salmon fillets with salsa. Place the now mango salsa dressed salmon back in fridge to marinate for at least two hours. I find all the juices really infuse in fish while marinating.
After marinating process is done, preheat your oven to 350 and bake for 20-30 minutes. Andy prefers his salmon on the drier side, so he likes to bake his for 30 minutes. I prefer my fillets on the moist side, so I bake for 20 minutes. Keep in mind the fillets are small in size. Over thirty minutes may make salmon too dry. Again, a preference.
I really loved the tangy and sweet flavours the mango jam added to this recipe.