Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Hi Elise, this is another winner! We eat salmon at least once a week. Glad to have a new way to prepare it.
can this salsa be saved or frozen?
No, not really. It should be eaten fresh.
Just made the avocado mango salsa tonight and served with grilled shrimp; it was excellent. I added some cilantro and we loved it. Thanks for the recipe; next time will try it with salmon
Just made this tonight- wonderful! I’m already trying to figure out what else to put the salsa on since it was so tasty and refreshing. I used fresh caught salmon from Alaska and it may have been the best salmon dish I’ve ever had.
Thanks for a great site. -Heidi
Just made this last night and it was fantastic! Will be making it again :)
Just made this, it was amazing :)
Oh, my goodness — there’s not a single thing in this recipe I don’t love. The simplest things are the best! That’s going to get some use this summer — maybe with the salmon grilled outdoors. I love the idea of having it with tortillas, too.
I’m thinking of a pomegranate or raspberry granita for dessert.
The vein is where the heat is located, not the seeds.
Yet the seeds are closest to the hottest part of the chile, and manage to absorb some of that heat. Harold McGee has this to say about the seeds in his seminal book On Food and Cooking: The Science and Lore of the Kitchen, “Chillis are hollow fruits, with an outer wall rich in carotenoid pigments that encloses the seeds and the spongy mass called the placenta. Their pungent chemicals, the capsaicins, are only synthesized by the surface cells of the placenta, and accumulate in droplets just under the cuticle of the placenta surface. That cuticle can split under pressure and allow the capsaicin to escape and spread onto the seeds and the inner fruit wall.” Harold continues to instruct, “The cook can reduce the pungency of chillis substantially by cutting them in half and carefully dissecting and removing the spongy placental tissue and the seeds.” (My emphasis in bold.)
So while you are factually correct that the heat is not located in the seeds, the seeds are indeed hot. (If you don’t believe me, just try eating the seeds of a hot jalapeño!)
My favorite way to prepare salmon–with a variety of different sauces or toppings. However, I find it easier to serve the fillets if I don’t oil the foil. The skin sticks to the foil and I just slide a spatula between the meat and the skin and lift the skinless salmon right off onto the plates. Your photo with the avocado is utterly mouthwatering!
I’ve always eat my food with tortillas or bread if need i’m not used to eating the food alone with what can i combine somebody please help me out :-):-):-)thank u
You can eat these with tortillas. Like salmon tacos with mango avocado salsa.
This looks beautiful! The lime will provide nice acidity in contrast to the rich salmon and avocados. Definitely on my list to make.
It’s nice to see a nice simple recipe for a change. I like to bake the salmon with the mango on it though just for sweetness, my family is picky about ‘fishy’ tastes. oh well :-)
Sometimes I soak in milk for about 1/2 hour it helps with the fishy taste. FYI
If your fish has a “fishy” taste, it’s too old. Only buy the freshest of fish.
Overcooking can also make it smell fishy. I like to let it come to room temperature before cooking it so the interior doesn’t take so long to heat up that the outside is over-cooked.