Wild Copper River Salmon With Mango Tomatillo Salsa originally published on Food and Fond Memories on June 22, 2011 by sandyaxelrod Leave a Comment (Edit)
Wild Copper River Salmon With Mango Tomatillo Salsa
Wild Copper River Salmon Sizzling in the Pan
Gorgeous Mangoes from Hatcher Mango Hill
My Mise en Place for the Mango Tomatillo Salsa
The other day while Steve and I were shopping at COSTCO I noticed that they had fresh wild Copper River Sockeye Salmon from Alaska. When it comes to salmon I always prefer wild over farmed because I feel it is much more flavorful and the salmon from Alaska’s Copper River are the best there are. So when I saw those gorgeous bright orangey pink fillets I knew just what we were having for dinner. I prepared the fish very simply with just a dusting of garam masala, salt and pepper sauteed in a little olive oil in a very hot pan. I cooked the skin side first to get it nice and crispy and then flipped the fillets to finish cooking through and develop a nice crust on the flesh side. I had pondered over what to serve with the salmon to compliment it and decided on a mango salsa of some sort since I had all of those beautiful Haden mangoes. I scoured my fridge to get inspiration for what to add to the mango to make a creative salsa and decided on tomatillos which I love for their citrusy tartness, a poblano chili for a little heat and red onion for added zippiness. To round out the plate I opted for couscous to which I added chopped scallions and currants which I felt gave it a tropical taste like the mango in the salsa. The result was not only very delicious but it was also quite colorful resulting in a beautiful plateful of food for dinner. With my bounty of mangoes I am challenged to use at least one a day so that they get eaten before they go bad. This is not a very difficult challenge mind you because they are sooooooo yummy! So look for more mango recipes to follow. It promises to be a fun and creative culinary adventure.
Mango Tomatillo Salsa
Wild Copper River Salmon With Mango Tomatillo Salsa and Couscous
Mango Tomatillo Salsa
- Total Time: 10 minutes
- Yield: 2-4 servings 1x
Ingredients
2 large tomatillos, peeled and rinsed and cut into 1/2 inch cubes
1 small poblano chili, seeded and cut into small dice
1 large ripe mango, peeled and flesh cut into bite sized chunks
1/2 cup red onion, small dice
1/4 cup cilantro, rough chop
1 tablespoon Aged Sherry Vinegar
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper
Instructions
Place all of the ingredients in a medium bowl and toss to mix. Allow to sit for fifteen
minutes to all flavors to marry. Great with fish or chicken.
- Prep Time: 10 minutes
- Category: Condiments
- Method: Chopping
- Cuisine: Tex Mex
