We just returned home from a truly magical vacation in Tahiti, where the water is warm and crystal blue, weather a constant 80s, people are extremely friendly, and the food…Oh how we miss the food! We ate some GREAT French cuisine but I mostly miss all the fish and the tropical fruits. I ate a plateful of local pineapple and papaya every morning (alongside a ton of pastries…) and ordered fresh mixed fruit juice to accompany lunch. I’ll be posting lots of pictures soon, but in the mean time, I’ve been cooking with ingredients that remind me of the great island cuisine. Here is a quick and very tasty recipe with mango, perfect for a light lunch. Add a starch or an additional side of vegetable to make it a great dinner.
Baked Salmon with Mango Salsa
- 4 6-oz salmon fillets
- 1 mango, diced
- 1 medium-size tomato, seeded and diced
- 1 shallot, diced fine
- 1 jalapeno pepper, seeded and diced fine
- 1/4 cup cooked corn kernels, diced
- 2 sprigs of scallions
- juice of 1 lime (or lemon)
- salt + pepper
- mint (optional)
- Mix mango, tomato, shallot, jalapeno, corn, and lime in a non-reactive medium size mixing bowl. Season with salt and pepper. Let the salsa chill in the refrigerator for 20-30 minutes.
- Preheat the oven to 425F. Brush the salmon fillets with olive oil, season generously with salt and pepper. Line a baking tray with parchment paper or foil. Bake the salmon with skin side down for 10 minutes.
- Spoon the salsa over salmon and serve it immediately.