The weather in my area has become quite gorgeous these last few weeks, which is a nice change from the normal rainy Spring weather we’re used to. It almost feels like Summer with these 80 degree days full of sunshine. Lately, we’ve been working in our yard, getting the garden together, riding our bikes… you know all the normal things you do in Spring. While I love all of this outdoor time, when it comes to eating all I want is something cool and fresh. Nothing heavy, since I’m in the sun all day.
And that’s when I thought of making this gorgeous, citrusy dish. Its like a burst of nostalgia in every bite. The perfectly ripened tomatoes, the mango, and avocado all remind me of Summer. These flavors pair so well together and I couldn’t help ‘tasting’ it the whole time I was cooking. Hey, I was hungry! The salmon is nice and lite but hardy enough to keep you feeling full. I think this would work great for lunch or dinner, but last night it was my dinner, and I couldn’t wait to eat it.
Here it is below. I hope you devour it like I did.
Salmon Steak with Avocado Mango Salsa
and Bruschetta with Tomato and Basil
- 2 Salmon Steaks
- 1/2 Lemon, thinly sliced
- 1 Large Clove of Garlic, minced
- 2 Tablespoons Pomegranate glaze
- 1/2 cup finely chopped flat- leaf parsley
- 1 Medium or 2 Small Mangoes, peeled and cubed
- 1 Avocado, cubed
- 1/2 Cup Fresh Cilantro Leaves
- 1/2 Whole Lime, juiced
- 1-2 Teaspoons of Tajin Seasoning or Chili Powder
- Optional: 1 Jalapeno Pepper, seeded and minced
- Kosher Salt and Ground Black Pepper to taste
- One recipe of my Delish Bruschetta
Preheat oven to 400 F. Wash Salmon steaks, pat dry and put into a 8×8 baking dish, drizzle with olive oil.
Mince your garlic gloves or use one of these super useful gadgets. I love this, makes it so easy and no sticky mess.
Roughly chop the parsley, just like this or anyway you prefer and thoroughly rub steaks on both sides with a mixture of the kosher salt, pepper, minced garlic, and chopped fresh parsley.
Then, brush each side with this seriously delicious pomegranate glaze.
If you haven’t tried this, do now! Its basically a balsamic reduction with added pomegranate and its full of flavor. When I bought this at the store I saw an apricot version sitting right next to it. Go figure, next time I’m trying that. Lastly, top each steak with 2 lemon slices.
Bake for 15-20 minutes or until opaque and fish flakes easily with a fork. This is what it looks like straight out of the oven. You can see where I ate a little bit of the fish, I mean where I checked the fish to see if it was cooked through. Yeah… that’s what I’m sticking with 🙂
Now for the Avocado Mango Salsa
Peel and slice the mango and avocado, cut into cubes, and put into a medium-sized bowl.
Add the fresh chopped cilantro, lime juice, Jalapeno and Tajin seasoning. You can find the Tajin seasoning in the Hispanic section of most grocery stores. Its wonderful stuff; basically a mixture of chili powder, lime, and salt. Then add pepper and kosher salt, but be careful not to over salt the dish since there is salt in the Tajin already.
Make sure to TASTE! If you feel it needs a little more of something add it. You can always add more, but you cant take away.
Then stir and let sit for at least 5 minutes.
Serve over Salmon, or chicken, or eat with chips, or use it in a salad or a wrap. The options are endless and this stuff is soooo good.
Oh and don’t forget to make my Delish Bruschetta recipe, it’s amazazazing.
As always, enjoy!
Here’s the recipe print-out