We’ve been trying to eat more salmon these days since all of its healthy omega 3 fats are so good for us. To prevent boredom from sneaking in I’m always on the lookout for new ways to season or sauce our salmon.
Recently this quick and easy mango salsa recipe caught my eye so I decided to give it a try. It was the perfect tasty topping for grilled salmon, with its beautiful peach and green hues. I think it would be great on grilled chicken and any grilled or roasted white fish like halibut or tilapia too. Fish tacos, anyone?
This salsa can be stirred together right before dinner or made a few hours ahead and stored in the fridge. It will last a day or two in the fridge but really tastes best the day it is made.
Mango Salsa Recipe
The trickiest part of this recipe is peeling and chopping the mango. Cut the mango in two halves, along it’s pit. Score the flesh of each half into cubes. Flip inside out and cut the cubes from the peel into a bowl. (I find this method easier than trying to peel the skin from the fruit.)
1 mango, ripe but still a little firm, peeled and chopped
3/4 cup salsa verde
1/3 cup chopped cilantro or parsley
1/4 cup finely chopped red onion
Squeeze of fresh lime juice (optional)
Stir the ingredients together in a bowl and serve or refrigerate for several hours.