If you are with me on Facebook, then you already know how excited I am this week. A week long vacation for my husband, plus a trip to Alaska, means that I now have just under 100 pounds of wild caught halibut and wild red/sockeye salmon in my freezer.
I am so happy with the abundance that I have already filled several notebook pages with cooking ideas!
My friend Sue’s Black Bean, Corn, and Mango Salsa caught my eye and I couldn’t resist trying it over some of the salmon. Fresh corn, mangoes, tomatoes, bell peppers and onions combine with a slight kick from jalapenos to make this a great salsa (almost a salad) on it’s own.
Served with chips, rice or fish, this salsa was cleaned off of every plate at the table last night. The kids especially loved the bites of mango, and so did I. I made the salsa 24 hours in advance, however it was a great blend of flavors from the start when I tossed it together.
How To Broil Salmon
Preheat the oven to broil and line a baking sheet with foil. Place the fillets skin side down on the foil and drizzle lightly with oil. Sprinkle generously with salt and pepper. Turn the fillets skin side up prior to placing them in the oven.
Broil for just 2-3 minutes and then flip the salmon over (skin side down). Broil for a few more minutes. A general rule for cooking salmon is approximately 8 minutes total cooking time per 1″ of thickness.
COOKING TIP: Cook the fish 2 minutes less than your estimated time, then check for doneness. You can always pop it back in the oven, but you can’t fix an overcooked piece of fish.
The most important thing to remember is that the fish will continue to cook for a few minutes after it is off the heat, so you have to remove it just before it is done to your liking.
Salmon is best warm and flaking, but still a bit translucent even after resting. Serve the salmon topped with the mango salsa.
Salmon with Black Bean, Corn and Mango Salsa
Ingredients
Black Bean Corn and Mango Salsa
- 1 ripe mango, peeled and chopped into 1/2-inch pieces
- 2 ears corn, kernels removed, sauteed (or blanched) just until crisp
- 12 cherry tomatoes, chopped
- 1 green bell pepper, finely diced
- 1/4 red onion, very finely diced
- 1 jalapeno pepper, very finely diced
- 1 can black beans, drained and rinsed well
- 1 teaspoon rice vinegar
- 2 tablespoons fresh lime juice, about 1 lime
- 1 handful cilantro leaves about ¼ cup minced
- kosher salt and freshly cracked pepper to taste
Simple Broiled Salmon
- 1.5 pounds salmon
- olive oil
- kosher salt
- freshly ground black pepper
Instructions
To Make The Salsa
- Combine all ingredients in a medium bowl and stir to combine. Taste and adjust seasonings. Refrigerate until ready to serve. Serve over grilled or broiled salmon. Enjoy!
To Cook The Salmon
- Preheat the oven to broil and line a baking sheet with foil. Place the fillets skin side down on the foil and drizzle lightly with oil. Sprinkle generously with salt and pepper. Turn the fillets skin side up prior to placing them in the oven.
- Broil for just 2-3 minutes and then flip the salmon over (skin side down). Broil for a few more minutes. A general rule for cooking salmon is approximately 8 minutes total cooking time per 1" of thickness.
Notes
Dawnye7 says
You are making good use of that Salmon that he brought home! Delicious.
Sonia ~ Nasi Lemak Lover says
Your salmon look absolutely delicious, look like those serve in restaurant.
Big Dude says
This looks delicious Mary and that salsa is right up our ally.
Joanne says
I am so jealous! All of that salmon…swoon. This salsa sounds like the perfect pairing for it!
Tricia @ saving room for dessert says
Wow – you are one lucky lady! That salmon is fantastic. I love the salsa but I'm still so excited for you and your freezer! Your husband did good. I must get information from you about that trip. I bet it was fun getting it all home too. Wonderful recipes! And, how is it that we are not friends on Facebook? Major oversight! I'll fix that now …
Alicia@ eco friendly homemaking says
My birthday is coming up this week and our daughter asked what I wanted for my birthday meal and I said Salmon but wasn't sure how I wanted it fixed, Well now I know!!!!
Monet says
You always share the most beautiful meals…meals that look delicious but are still practical for a family to enjoy. One of the many reasons I love your blog! This salmon looks perfect. Thank you for sharing it!
Kate says
Beautiful and perfect with salmon. I love fresh salsas!
Pegasuslegend says
I never have enough Salmon recipes this is a must try bookmarked fantastic!
Pam says
It looks stunning and delicious!
Sue/the view from great island says
I am so jealous of that stash of salmon, the color is so rich. I hate having to buy farm raised salmon, with all the 'color added'! That top photo belongs on a magazine cover 🙂
Sam @ My Carolina Kitchen says
Fabulous photos and I love the salsa. I'm a big fruit salsa person and it pairs so well with the pretty pink salmon.
Sam
Sippity Sup says
I am going to Alaska soon myself. I hope I get as seafood inspired as you! GREG
Words Of Deliciousness says
You are so lucky to have the fresh fish. This salsa sounds wonderful. The salsa has such great color.
Geni says
That is such a gorgeous salsa! You are one lucky girl to have all that lovely salmon. I am so jealous!
Jed Gray (sportsglutton) says
I can't even imagine how good that fresh salmon is, but I know that salsa only enhances the fishes goodness!
Athena @ Lifes Abundant Adventures says
That's so awesome! I love when my dad sends me some from Alaska or when we visit him, you are so fortunate to have so much! And I just know you're going to make something amazing out of every ounce. 🙂
Fireweed Alaska Fishing Lodge says
Thanks for the recipe! I'm looking to make more 'seafood' and this is a great addition to the menu! 🙂
Janet Giles says
Thanks so much for the awesome recipe. I made this for my sister's birthday. Asparagus and allspice butternut squash accompanied it. Everyone loved it.