Welcome to another edition of Sunday night. I’m seriously hoping this one doesn’t resemble last week’s. Please, sleep gods, let my mind shut up so I can get some restful z’s. So far, it’s looking rather promising, because I’m having a really hard time thinking about what to say right now.
Maybe it’s rather fitting, because salmon is truly one of those dinners I don’t have to think too much about. At any given time, I can pull an individual portion of wile Alaskan Sockeye (yes, I’m a salmon snob) from my freezer, find some sort of sauce or marinade in the refrigerator door, and I’m guaranteed a more-than-decent dinner. If I had to pick, it’s my go-to meal. Poor husband, putting up with my expensive taste. Then again, if all the meal planning and cooking were up to him, we’d be eating it twice as much.
Which is just how he found himself when I relinquished my reins over the kitchen for half a week while I wrapped my head around everything else which needed tending. Naturally, we ate salmon. But not just any salmon. Salmon smothered in that sweet, spicy, tangy roasted mango and habanero salsa I told you about last week, and baked in the oven until just done – and not a second longer.
It wasn’t this salmon, the one you see pictured here. The pictures are from the first time we I made it. Which wasn’t so long ago, and usually we go longer before repeating a meal (if ever.) But clearly this made an impression on Ben, because it was the first thing he put on his meal plan when I ordered asked him nicely to pick a pen and write one. And why not? The fruity, fiery sauce – easy enough, but a little more special than any bottle I could pull from the refrigerator door – is exactly what comes to mind when I think about the perfect accompaniment to my favorite seafood. Now that I know Ben agrees and will likely offer this up the next time I ask him to help, I think we’re going to be sharing kitchen duties a lot more frequently.
PS – don’t forget about my stevia giveaway! FOUR of my readers are going to win some fabulous goodies from NuNaturals – make sure you’re one of them!
Mango-Habanero Glazed Roasted Salmon
Yield: 2 servings
2 wild Alaskan salmon filets, 6-7 ounces each
1/4 cup roasted mango and habanero salsa (recipe below)
1 tablespoon Trader Joe's Orange Muscat Vinegar, or champagne vinegar
pinch of salt
2 mangoes, peeled and diced
1/2 cup chopped onion
2 cloves of garlic, minced
big pinch of salt
1 small habanero pepper
juice from 1/2 of a lime
Preheat oven to 375ÂºF. Line a rimmed baking sheet with foil and spray with cooking spray. Place the salmon filets on the sheet, skin side down. Season with salt and pepper.
Puree the mango salsa and vinegar until almost smooth; season to taste with salt.
Spread the puree evenly over the fish. Bake for 10-12 minutes, or until desired doneness is reached.
Roasted Mango and Habanero Salsa
Preheat oven to 425ºF. Arrange the mangoes, onions, and garlic on a baking sheet. Sprinkle with salt, spray with cooking spray, and toss to combine. Roast for 25 minutes, turning once or twice, until the onions are tender.
Meanwhile, roast the pepper over a gas flame or under the broiler until charred on all sides. Allow to cool, then peel, seed, and mince the pepper.
Place the roasted mango mixture in a food processor with the habanero pepper (start with half of the pepper and add to taste, if desired.) Squeeze the lime juice in and add another big pinch of salt. Pulse to desired consistency.
Makes 1 1/4 cups, or 10 2-tablespoon servings.
Total Fat: 22.0 g
Cholesterol: 123.2 mg
Sodium: 330.0 mg
Total Carbs: 11.6 g
Dietary Fiber: 1.0 g
Protein: 42.8 g
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