When we make salmon, we usually make this gluten free roasted red pepper crusted salmon or this gluten free mustard and brown sugar salmon that I have blogged about in the past.
This time, I wanted to try something different, I was feeling a little creative and adventurous from all the Food Network I've been watching. I know had some some frozen mango chunks from Wal-Mart, and I wanted to use it with the salmon. So I thought, hmm... on Chopped they usually try to make a salsa to put on a protein. So I was thinking to try a Mango salsa because it is naturally gluten free. I just didn't know exactly how to put it together, so I used Google as a starting point and saw different variations to work from, that used Mango's, onions, and peppers cilantro and other veggies.
So here's what I came up with that really worked out.
Mango Salsa Ingredients:
- 1 cup chopped mango (I used the frozen mango you can buy at Wal-Mart and thawed in microwave for 30 seconds. That also gave some nice juices for the salsa)
- 1/4 cup tomato
- 1/4 cup green or red pepper
- handful of chopped red onion
- (you can add some cilantro, but Amanda doesn't like cilantro)
- 2 tbs lemon juice
- 1 tbs lime juice
- 1 tbs oil
- 4 Salmon fillets
- salt & pepper
- sliced lemon (or some lemon juice if you don't have)
- splash of oil
- Throw all salsa ingredients in bowl, mix and let sit while you prepare the salmon
- Place salmon on foil
- Season salmon with salt and pepper, place slices of lemon on top and splash of oil.
- Wrap salmon and cook in BBQ or oven until just flaky (about 20 minutes)
- Remove lemon slices and pile salsa ontop of salmon