Grilled Salmon with Chili-Mango Salsa

[Deanna]

This is what's for dinner today. I just made the Chili Mango Salsa and it tastes WONDERFUL...but I have a question for anyone familiar with mangoes...

Are they usually stringy and difficult to peel away from the pit?

The recipe said to peel and dice the mango, but this was more of a wrestle and smash type of effort.

Regardless, it does taste fantastic and I can't WAIT to heat up the grill for the salmon!

Thanks for any advice or comments.

Deanna

[browneye]

Deanna,

Two things: First of all, which issue is this recipe from?

Secondly here is how I wrangle the Mango: First, I cut it in half, and cut out that big pit. Then, you take a small paring knife, and cut a grid-like pattern in the flesh, down to but not through the rind or skin of the mango. Next, take the mango half and turn it "inside out" does that make sense? Like if you took the cup of a bra and popped it backwards...anyway, then the little squares of mango will be exposed and sort of spread out and you can cut them off of the skin quite easily. This really helps me with them. Then you can chop more if you want, etc.
Yes, the mango is kinda stringy in texture.
Hope that helps you out in the future.
:)

[Deanna]

That is exactly the technique I (tried to) use. Same as I do when dicing avocado for guacamole. But the pit was covered with really tough mango fruit; I'm wondering if perhaps these mangos weren't QUITE ripe enough...

Oh...and "P.S." I got this recipe from Epicurious. Looked through all the postings here on salmon and didn't find just exactly what I was looking for. This recipe from Epicurious got rave reviews so thought I'd give it a try. The Chili Mango salsa is definitely thumbs up. (And I've heard people say they sometimes substitute fresh peaches for the mango. That would be wonderful as well.)

Let me know if you'd like me to post it.

[jazzyjas]

Please do post the recipe -- this sounds wonderful

Jasmine

[Deanna]

It was EXCELLENT. And by the way...we cheated and cooked the salmon on the Jenn-Air; it turned out just great.

I did add a bit more chili pepper (used jalapenos) and I would recommend cutting back on the olive oil a bit.

SALMON WITH CHILI-MANGO SALSA

In Tucson, chef-owner Janos Wilder offers cumin-flavored rice pilaf and grilled zucchini with the fish. Flan is a good finale.

1 10-ounce mango, peeled, pitted, diced
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1 tablespoon fresh lime juice
2 teaspoons minced seeded serrano chili
1 teaspoon grated lime peel
1 garlic clove, finely chopped
2 tablespoons olive oil
2 6-ounce salmon fillets

Prepare barbecue (medium-high heat). Combine first 7 ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper. Brush salmon with remaining 1/2 tablespoon oil. Grill until just opaque in center, about 5 minutes per side. Serve with salsa.

Makes 2 servings; can be doubled.


Bon Appétit
September 2000
Janos Wilder
30-Minute Main Courses
Janos, Tucson, AZ

[Deanna]

Bumping up; this is what's for dinner today. With all the recent requests for Salmon recipes, didn't want this one to get lost. It's great! I'm sure you'll all be glad I bumped it up again.

d

[jazzyjas]

Deanna -
I had forgotten all about this recipe and had never bother ed to print it out -- Thanks for posting it and bringing it back to my attention a few months later -- I think I will put it on my menu this week

jasmine

[bk]

Hi, I'm fairly new to BB and would like to know how I view something that has been "bumped up". Love this board...
Barbara

[Deanna]

bk, welcome to CL!!!

When a thread is "older" it is still viewable but is probably on page 30 or so of the bulletin board postings. I'm thinking most people don't view 30 (or more) pages of threads on a regular basis -- I know I don't.

So if somebody posts a reply to an old thread, it brings it back to the top of most recent threads again.

Hope this is helpful.

d