This is what is for dinner:
Salmon Filet with Mango Cilantro Salsa:
4 6-ounce portions salmon filet
Mango Cilantro Salsa:
1 ripe mango, peeled and ½-inch diced
¼ cup chopped scallion, green part only
¼ cup diced red bell pepper
1 tablespoon finely diced fresh jalapeno
1 tablespoon chopped fresh cilantro
1 small clove garlic, minced
1 tablespoon freshly squeezed lime juice
¼ teaspoon salt
½ teaspoon extra-virgin olive oil
Bake salmon fillet at 400ºF for 15 to 20 minutes, depending on the thickness of the salmon. For Mango Cilantro Salsa, lightly toss all ingredients in bowl. Chill in refrigerator for at least 1 hour for flavors to meld. Serve salsa as an accompaniment to salmon. Mango Cilantro Salsa also goes nicely with grilled meat or chicken.
Yield: 4 servings
Of course I am doing it lazy-style with canned jalapeno, jarred garlic, and lime juice from a bottle. But I am going to use the cilantro from my herb garden. We are also having a veggie-stir fry with it.
And even though we went grocery shopping a few days ago and spent almost $200, Hubbs is still going to the store because I can not plan ahead. Got to work on that!
18 hours ago