Salmon Salsa

June 14, 2010

Fish Dish

I think you might really like this dish of fish. Why wouldn’t you? You can scoop it up with those gluten-free crackers from the other day, wrap it in crisp leaves of iceberg or eat it straight out of the bowl. The cilantro and mango make it super fresh tasting and if you use wild pacific salmon, it’s a very good choice. It’s healthy. The method is four words long. This recipe is easy and flexible, feel free to up the heat by adding more jalepeno, or leave it out all together. Same with the fruit, you don’t have to use mango. Try pineapple or blueberries or strawberries. This is one of those recipes that’s more of an idea, you can take it and run with it. It’s not like a baking recipe where you should proceed with caution and knowledge, there is not much to muck up. But do keep the cilantro in it, don’t go swapping that out for something as pedestrian as parsley, flat leaf or other. Fresh cilantro has its own fragrant specialness. A particular green liveliness that makes me close my eyes and breathe in a little deeper. I’m serious when I tell you that cilantro is one of those things, a simple thing, that makes me feel content.

Makes about 4 cups

1 pound fresh salmon, seasoned and roasted to a medium rare to medium doneness, cooled and flaked

1 mango, peeled, pitted and diced

1 bunch fresh cilantro, chopped

3 green onions, minced

3 radishes, chopped (I put these in my first batch of salmon salsa)

1 jalepeno, seeded and minced

1 lime, zest and juice

2″ piece of fresh ginger, grated

1 tablespoon sesame oil

sea salt and pepper, to taste

Toss all ingredients together. The end.


Contentment is...


2 Responses to “Salmon Salsa”

  1. katie said

    This looks amazing! I would like to go all ’80s with it and serve it in an avacado half…yum…

  2. Jen said

    I’m having the leftovers for lunch today…yum!

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