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
- Prepare salsa: in a medium bowl, combine mango, onion, pepper, lime juice, cumin, and salt to taste. Set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Mix olive oil, lime juice, garlic and salt in a small bowl.
- 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.
- 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:
- Mix 1 cup water, the mint, basil, sage and honey in a small saucepan and bring to a boil.
- Add the tea bags and steep, about 2 minutes.
- Pour the tea into a pitcher.
- Add the iced water and ice.
- Serve the tea cold.
More information on the Sunday Dinner Pledge here.
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