Today’s dinner is pan seared salmon with lots of butter topped with homemade mango salsa.  This has been the best version of mango salsa I have made so far.  I’ve learned some do’s and don’ts while practicing making mango salsa.  Husband and baby Ethan love eating salmon and so I have been experiencing different ways to cook and serve salmon.  

Ingredients:

• 2 mangoes
• 1 cup mixed sweet bell peppers (red or orange)
• 1 scallion
• 1/2 cup chopped cilantro
• 3 Tbsp lime juice *
• 2 Tbsp lemon juice *
• 1 Tbsp Squid brand fish sauce

*Amount of lime and lemon juice used will vary depending on types of mango, its sweet or sour level.

Important notes:   Don’t use over ripe mangos.  Try to avoid fibrous mangos like Keitt and Tommy Atkins.  Ataulfo mangos can make the salsa kinda mushy.  For this pictorial, For this pictorial, I’m using “Mexican mangoes”.  It’s delicious and hope you’ll enjoy it too!  I’m on a quest to try using different variety of mangoes to make mango salsa.

Direction:

Mix the ingredients up and chill it for an hour before serving.  Serve it with tortilla chip, pita chips, over grilled or baked chicken breasts, or over fish.  Today, I\

pan seared three salmon steaks in 1/4 stick of butter and top it off with the mango salsa.  It is so delicious! My husband and I devoured it quickly.  I hope you will enjoy this simple and quick easy dinner as much as we do. Bon appetit!