salmon with thai-inspired salsa

fresh and flavourful

Salmon is a great vehicle for flavour, you can make it quite plain but top it with a delicious sauce and you're set! Tonight it was topped with a fresh mango salsa - served alongside steamed broccoli - and it was pretty great.

what you need:

*serves two

• fillet of salmon for 2 (about 16 ounces)
• 2 tbsp light soy sauce
• 1 garlic clove, chopped finely
• 1 tbsp ponzu
• freshly ground black pepper
• canola oil

thai salsa:

• 1 mango
• 1 sweet red pepper
• 1 small bunch of cilantro
• 1 green onion
• 1 clove of garlic
• 1-2 green thai chilies
• 1/2 lime - zest and juice
• 1 tsp thai fish sauce
• 1 tsp rice wine vinegar
• 1 tsp ponzu
• small pinch of salt

what to do:

1. Marinate salmon in soy, ponzu, garlic, and black pepper.  Add about 1 tsp canola oil.  Let it rest for about 10 minutes, flipping salmon once at 5 minutes.
2. Prep salsa ingredients - dice mango and red pepper into about the same size.  Finely chop garlic clove.  Thinly slice green onion, chilies, and cilantro.  Mix all salsa ingredients together and then set aside in the fridge.
3. In a non-stick pan, put 2 tbsp of canola oil on medium heat.  Once the oil is heated, about 1-2 minutes, place salmon carefully in pan - you should hear it sizzle.  Cook for about 2 minutes, then flip salmon carefully and cook for another 2-3 minutes.  Lower the heat to medium - low and cover pan with lid.  Cook for about 2-3 more minutes, depending on how thick your salmon is and how you like your salmon cooked.  (If you like it medium-rare, the thickest part of the salmon should feel a little bouncy when you lightly poke it with a cooking spoon.  If you like it medium-well, it should feel firmer)
4. Remove salmon from heat and top with heaping spoons of the salsa right before serving.  Enjoy!

nachos with mango salsa

perfect party snack

A week ago a group of 12 of us went up to the cottage for family day weekend.  It was a fun-filled 3 days of pond hockey, lots of good company, beers, and of course food.  It was a little intimidating to plan meals for that many people but it was successful and tummies were satisfied!  Everyone helped cook - even those who claim they can't - which made it even more fun.  Some of my friends have requested the recipes from our weekend so I will start posting them!  First up, homemade nachos with mango salsa.

What you need:

• 6 tomatoes (any kind, remove the seeds/excess juice)
• 1 green pepper
• 1 red pepper
• 1 mango
• 1 lemon (zest and juice)
• 3 green onions
• 3 garlic cloves
• 1 tbsp olive oil 
• pinch of salt & pepper
• 1 jalapeño (more if you like it hot)
• 1 handful of fresh cilantro
• 1 bag of mutigrain tortilla chips 
• 3-4 cups of freshly grated cheddar cheese

What to do:

1. Preheat oven to 425°
2. Dice tomatoes, peppers, jalapeño and mango into small cubes.  Place into a large bowl.  Finely chop green onions and cilantro and add to bowl.
3. Zest the lemon then squeeze its juice into the bowl.  Grate garlic cloves over the bowl and add the olive oil.  Mix roughly with a large spoon.  Add salt and pepper - taste and adjust seasoning if required.  If your salsa seems watery, sieve it.
4. Line cookie sheets with aluminium foil and evenly spread one layer of tortilla chips.
5. Spoon salsa evenly onto chips and top with cheese.  Bake for about 10-15 minutes in the oven, or until golden brown on top.  Serve hot and enjoy!

baked and ready to eat

prep and cooking with friends

best part - eating together