Salmon with Mango Jalapeño Salsa

I have one jalapeño plant mainly to keep me supplied for salsa and chips. It is without a doubt an addiction.  My plant waited almost all summer to really produce and now the one plant must have 20 jalapeños. So, this salsa is one attempt at not allowing these little green jewels go to waste.

Result of fridge foraging. Frozen mango, grapes, green onion and fresh ginger.

So, what to put with my little jalapeño? Search the fridge. Frozen mango, green onion and I need something a little sweet. Ah, green grapes and fresh ginger. Dice them all up small, mix them together in a bowl and let them get to know each other for an hour or so.

It was just me for dinner last night and when that happens I have salmon. My poor husband is sort of allergic to it. Terrible, right? So I bought this beautiful wild caught Coho Salmon Fillet. Just a simple marinade for maybe 10 or 15 minutes. Then pan sauté it quick and hot in a bit of olive oil which I infused with a clove of garlic and just a bit of butter. This increases the smoke point. I think too many times we get all complicated with good ingredients. Fish is so simple to cook. A little fat (olive oil and or butter) and a good cast iron or non-stick skillet. Then a simple marinade or salt pepper and a few spices. That’s it.  Here is my salmon gospel. DO NOT OVER COOK SALMON. It should not be flaky all the way through it should be just a little buttery in the middle.

Simple salmon marinade, olive oil, soy sauce, lemon juice, salt and pepper. It was just me so I just drizzled everything on both sides of the fish and let it sit for a few minutes.

Olive oil, butter infused with a garlic clove. This is ready to turn. See how this edges are lighter pink?

Start it skin side down. This is how it should look when you flip it. If you don’t like the skin, I just lift it off at this point. You can flip it one last time to sear this side without the skin.

Salmon with Jalapeño Mango Salsa

Top the salmon with the mango salsa and you have the perfect combination of buttery salmon and the kick of the pepper along with the sweetness of the mango and grapes. This could easily be thrown together for a crowd. I think it’s rather fancy.




Salmon with Jalapeño Mango Salsa


For 4 Salmon Filets:
1 cup olive oil
1/4 cup Tamari or Soy Sauce
Juice of 1 lemon
1 Tbsp garlic diced

For the Salsa
1 cup mango fresh or frozen
2/3 cup green grapes
1 Jalapeno seeded, ribs removed
2 Tbsp green onion
1 Tbsp fresh ginger


Dice all ingredients for the salsa. Combine in bowl and allow to marry for at least 30 minutes.

Combine marinade ingredients and pour over salmon filets. Use a shallow bowl and flip fillets at least once. Marinade for at least 10 minutes but no longer than an hour.

In a cast iron or non-stick skillet on medium high, heat equal parts olive oil and butter until the butter begins to bubble. Shake excess marinade off fish and add to skillet skin side down. Sauté until you can just see the bottom edge of the fish turning a lighter pink. Flip the fish. If the fish does not loosen to turn easily it’s too soon. This should only take 3 or 4 minutes. Cook on second side until all edges are light pink and there is just a little give in the middle of a filet. Remove from pan and top with salsa.


Flo’s New Mexico Green Chile Salsa

There is nothing like New Mexico green chile. It’s not like jalapeños or habanero peppers. The first thing you taste is not just heat, it’s flavor. This type of salsa in New Mexico is like ketchup anywhere else. You can put it on almost anything. Eggs, chicken, vegetables, hamburgers, burritos, enchiladas, the list goes on. Check out my New Mexico Frittata, to get started. Continue reading

Flo’s Chili

The Estancia Valley of Torrance County New Mexico is known for it’s Pinto Beans. Now I have never really been a fan of Pinto Beans until I picked up a bag at the local feed and hardware store. Oh my gosh, so much better than what you buy at the grocery store. I don’t know if it’s that they are fresher, but my guess is as with wine grapes, it’s all about the soil and the water. If you can pick up some local beans via a farmer’s market or produce stand, do it. The best way to cook them is in a slow cooker. Sort, soak, slow cook. The only thing I add is water and a bay leaf. Continue reading

New Mexican Gazpacho

New Mexican Gazpacho

I am a salsaholic. If I had to choose my last meal, salsa and chips would be included. But then there is the guilt. Those chips are so fattening. Well, this cold soup is my guilt free solution. It really is a liquid salad that stays good in the fridge for days. I love it for a quick snack or lunch. There is nothing more refreshing on a hot summer day.
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Roasted Cauliflower 

It has been brutally hot for the last week so I have loathed being in the kitchen at the hottest part of the day to cook dinner. We have no air conditioning. Today we had a bit of relief so I roasted cauliflower in my Breville counter top oven. It produces a lot less heat and I love the convection option for caramelization. Now if you think you don’t like cauliflower you really must give this a try. Roasting gives it a totally different flavor.
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