Before I get started on this recipe for roasted salmon with mango salsa, I need to say this: I don’t know about you, but in the heat of summer I like to get myself in and out of the kitchen as soon as possible…but I still stubbornly want a hot dinner. Oh sure, I can go for a nice cool soup or salad now and again, but most of the time…hot food = dinner. So I am constantly on the prowl for things that I can make in August while still looking like a virtual blur in terms of in the kitchen and then rapidly out of the kitchen. Things that are warm and wonderful, but that still taste like summertime. Things like this tender flaky roasted salmon topped with a cool and slightly spicy mango salsa, all nestled in a bed of warm baby spinach. Good and good for you and fast in and out of the kitchen and ahhhh…
The salmon gets a simple brush with olive oil before being popped in the oven to roast. While the roasting is going on, you can make the salsa, and for me, the hardest part of making the salsa was figuring out how to conquer the dang mango. I love mangos, but for mysterious reasons I don’t cook with them that often, so I always forget that there is a neat trick to peeling the pesky things. Mangos have a long narrow pit inside of them – think of the pit in the size of a flattened football – which makes them a lot harder to wrangle then say, a peach or an avocado…unless you know The Trick. I can never remember The Trick from mango to mango, but luckily for me it is always there for me at the wonderful Simply Recipes – click here to see it. Mango magic!
So once you have your mango under control, toss it with some diced cucumber and red onion and lime juice. If you like things spicy, add in some chopped jalapeño pepper. Add a little salt and pepper and you are good to go. I always make a double serving of this salsa because I love it so much, and it is just plain perfect to toss into your lunch salad the next day.
Last but not least, I like to stir up some baby spinach to serve underneath the salmon. If you are not a spinach person, rice or even polenta would be wonderful as well.
Nestle the salmon on its bed, heap a whole lot of salsa on top and scatter some chopped cashews on top. This whole process has taken maaaaaybe 20 minutes, and that includes wrestling with the mango. It’s a slightly tropical, warm and wonderful plate of summertime deliciousness!
- 1 pound salmon filet
- Olive oil
- Salt and pepper
- 2 mangoes, peeled, pitted and cut into small chunks
- 1 cucumber, diced
- Juice from 1 lime
- ½ small red onion, diced
- One jalapeño pepper, seeds removed and diced finely (use less if you don't like things spicy!)
- 1 pound baby spinach
- ½ cup cashews, chopped coarsely
- Preheat oven to 450. Place salmon on foil lined baking sheet, brush with olive oil, sprinkle with a little salt and pepper and roast for 15 minutes.
- While the salmon is roasting, make the salsa: combine mango, cucumber, lime juice, onion and jalapeño in a bowl and mix gently. Taste and season with salt and pepper.
- Place the spinach in a large deep skillet over medium heat. Toss with tongs until spinach is wilted.
- Divide spinach among plates, place pieces of roasted salmon on top, cover with a generous amount of salsa and garnish with chopped cashews. Serve at once.