Oven-Roasted Salmon with Mango-Lime Salsa

Makes 4 servings

Salsa:

  • 2 cups (500 ml) diced mango (about 2 fresh mango; if frozen, thaw in microwave)
  • 1/4 cup (60 ml) diced red onion
  • 1/2 fresh jalapeno pepper, finely diced
  • Juice of 1 lime
  • 2 tsp. (2 ml) cumin
  • 1/4 tsp. (1 ml) salt

Roasted salmon:

  • 24 oz. (680 g) raw salmon, skin off
  • 1/4 cup (60 ml) olive oil
  • Juice of 1 lime
  • 2 small garlic clove, minced or pressed through garlic press
  • 1/4 tsp (1 ml) salt

 

  1. Prepare salsa: in a medium bowl, combine mango, onion, pepper, lime juice, cumin, and salt to taste. Set aside.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Mix olive oil, lime juice, garlic and salt in a small bowl.
  4. Cut salmon into 4 equal pieces; arrange on a baking sheet and brush both sides with garlic-oil mixture. Bake 10-15 minutes (5 minutes per inch/2.5 cm of thickness for piece of salmon). When done, remove from oven and let rest for 1-2 minutes. Do not overcook; it will finish cooking after removed from oven.
  5. Transfer salmon to a platter and top evenly with salsa. Serve with brown rice and salad.

Tip: Use pre-made mango salsa, or pre-made pineapple salsa instead

 

Garden Green Iced Tea - 4 servings

All you need:

  • 1/4 cup firmly packed fresh mint leaves
  • 4 fresh basil leaves
  • 4 fresh sage leaves
  • 2 tablespoons honey
  • 2 green tea bags
  • 3 cups iced water
  • 1 cup ice

All you do:
 

  1. Mix 1 cup water, the mint, basil, sage and honey in a small saucepan and bring to a boil.
  2. Add the tea bags and steep, about 2 minutes.
  3. Pour the tea into a pitcher.
  4. Add the iced water and ice.
  5. Serve the tea cold.

More information on the Sunday Dinner Pledge here.
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