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.
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.
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
DirectionsDice 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.