Annie loves healthy, flavorful foods, even more so when they’re simple to make. This salmon salsa is one of her favorite dishes, especially for serving guests, not only because you have it on the table in less than 40 minutes, but also because the mix of colors and textures makes it pretty on the plate.
Annie sometimes varies the ingredients, depending on what her family and friends like most, so feel free to cut back on veggies you’re not as crazy about and load up on the ones you love. (And she does indeed wear onion goggles while prepping those tear-inducing veggies, as you can see below.) You can also use this versatile salsa to top your favorite grilled meats, or serve it sans salmon for vegetarians.
Annie’s Salmon Salsa
Makes 6 servings
- 2.5 pounds salmon (about 6 ounces per person)
- Olive oil
- Kosher salt and freshly ground black pepper to taste
- 1/2 lemon
- 3 small to medium mangoes, chopped
- 1 medium red onion, chopped
- 2 large tomatoes, chopped
- 1 large yellow pepper, chopped
- 2 medium avocadoes, chopped
- 1 bunch cilantro, chopped
- 2 limes
- Olive oil
- 5 cloves garlic, pressed
- 1 tablespoon grated ginger
- 1 tablespoon Dijon mustard
- 1 ½ cups cooked rice (for this version, Annie used heirloom forbidden rice, or black rice)
- Preheat the oven to 400 degrees.
- Rinse the salmon under running water and pat dry. Drizzle it with olive oil and rub or brush it into both sides of the salmon. Season with salt and freshly ground black pepper. Squeeze the lemon over the seasoned salmon. Place it on a baking pan and bake for about 25 minutes, until cooked through.
- While the salmon is cooking, prepare the salsa. Combine the chopped mangoes, onion, tomatoes, pepper, avocadoes, and cilantro in a large bowl.
- Juice the two limes and pour into a separate bowl. Add enough olive oil to make a 1:1 ratio of oil to juice. Add the pressed garlic. Using a cheesecloth, squeeze the ginger over the bowl to add the ginger juice to the mixture. Add the mustard, salt, and pepper, and mix well. Pour the juice and oil mixture over the chopped vegetables and combine well.
- Arrange the cooked rice on a platter. Separate the salmon flesh from the skin by sliding a spatula between them, and place the salmon on top of the rice. Pile the salsa on top of the salmon, and serve.