Sweet & Savory Kitchens

Aunt Suzy says . . .

As with so many things I cook, I saw a recipe which made me think of something else from which I created an amalgamation.  The recipe that triggered this meal was a riff on the burrito bowl – Caribbean Jerk Salmon  Bowl which included mango salsa.  It reminded me of a recipe I’ve made from Joy of Cooking – a grilled chili-crusted flank steak with mango salsa.  Shazam – this spicy salmon served with the Joy of Cooking mango salsa!   This is both elegant and easy to make, a combination I adore.  Enjoy with green rice (made here with 100% arugula) and a dry rose wine.

This makes 3-4 servings with 1 pound of salmon 6-8 servings with 2 pounds (depending on appetites)

The Mango Salsa

1 small red onion, diced

1 large or 2 small mangoes, peeled and diced (the link will take you to a how-to video)

1/4 cup fresh lime juice

1 small red bell pepper, cut into thin strips

1 clove garlic minced

1 fresh jalapeno, minced

1/4 cup fresh orange juice

1/4 cup fresh cilantro or mint, chopped

Salt and ground pepper to taste

Placed the diced onion in a bowl of water and set aside for 10 min.  Meanwhile, prepare the mango and put into a medium bowl with the lime juice.  Drain the onions and add to the diced mango with the remaining ingredients. Set aside while preparing the salmon.

The Spiced Salmon

1 1/2 teaspoons ground cumin

1/2 teaspoon chili powder

1/2 teaspoon allspice

1/2 teaspoon ground ginger

1/4 teaspoon cinnamon

1/4-1/2 teaspoon cayenne pepper, to taste

1-2 lbs salmon fillet, wild-caught if possible

Preheat the oven to 425°.  Blend the spices together and rub on the salmon.  (You will likely have leftover spice mixture.)  Line a baking sheet with foil and place the spiced salmon on it, leaving the skin on.  Bake for 6-9 minutes depending on thickness.  Be careful not to bake too long and dry out the salmon!  Take out of the oven and let sit for a couple of minutes.  Remove the salmon from the skin by inserting a spatula between the skin and the flesh.  The skin will have stuck to the foil, making it easy to peel the flesh from the skin.   Cut the salmon into serving pieces and serve with the mango salsa.