This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
I believe that salmon is the most versatile fish around. It is firm enough to stand up to so many spices and when cooked right, it cuts like butter.
This Mango Salsa Topped Salmon is so tasty but the overall dish is the star of this show. When you think about your the main protein of your dinner, you also need to consider what you plan to serve with the salmon in this case. In this plating, I also thought about color as well as flavor. The green of the tomatillo salsa and the white of the celery root puree flanks the salmon. Then, the salmon is topped with the sweet mango salsa.
Mango Salsa Topped Salmon
Are there too many salsas in one dish when you use two of them? I do not think so. Are there too many colors? I do not think so. Reviewing some old salmon posts, one can see these ideas used to make other ethnic flavored salmon dishes. The color contrast of my SALMON OVER A CELERY ROOT PURÉE shows great color contrast with the red salsa added. I love the look of this INDIAN SPICED SALMON IN A CURRY SAUCE. The last colorful idea I share here is BBQ SALMON OVER A CORN PURÉE AND PEA PURÉE.
The easiest part of this meal was the mango salsa and cooking the salmon. The mango salsa included mangoes (obviously) and pickled red onions. It is that simple. The salmon is seasoned simply with adobo seasoning and Old Bay of course.
The blending of the tomatillo salsa.
Blending of the Tomatillo Salsa
The blending of the celery root purée.
Blending of the Celery Root Purée
The Mango Salsa Topped Salmon Plated.
Mango Salsa Topped Salmon Plated
Mango Salsa Topped Salmon
Ingredients
- 4 6 Ounce Salmon
- 1 Tbsp Old Bay Seasoning
- 2 Tsp Lemon Pepper
- 1/4 Whole Red Onion diced
- 1/2 Cup Red Wine Vinegar
- 2 Tbsp Grenadine
- 1 Tbsp Sugar
- 1/2 Whole Mango diced
- 1 Tbsp Olive oil
Instructions
-
Begin by combining the red wine vinegar, grenadine and sugar. Mix well and add the diced red onion for 20 - 30 minutes. Once complete, combine with the mango and set aside.
Heat a cast iron skillet with the oil on medium heat. Add the salmon flesh side down and cook for 2 minutes. Flip the salmon and add to a 325 oven for 10 minutes.
Finish composing the dish with the celery root puree and the tomatillo salsa on the side of the Salmon topped with the mango salsa.
Leave a Reply