When buying fresh salmon, the key is that it not smell too fishy. We often buy a whole one and cut it in half, freezing one piece for future use (especially when the price is right). Our friend Joe introduced us to grilling salmon, but we have come to prefer this one baked, sorry Joe! This is a simple marinade, using only fresh ingredients. We discovered the mango radish and lime salsa while surfing my favorite website –
Juice of 1 lime and the zest
1/2 cup oil
1 teaspoon fresh dill (we grow our own)
1 head of garlic
salt and pepper
1 teaspoon of fennel seed
Mix all ingredients together and pour over the salmon (skin side down) in a pyrex dish. Let sit for several hours.
Bake 15 to 25 minutes at 375F or 190C, testing for doneness at the 15 minute mark. Serve with mango salsa and a good quality wild rice dish.
2 mangoes, peeled, pitted and cut into chunks
1 red onion chopped
6 red radishes, chopped
2 limes peeled and cut into segments
1 handful fresh cilantro leaves
2 T extra virgin olive oil
1 teaspoon Southwest Spice Mix (I buy Emerill’s, but buy what you can find)
Put all ingredients into a processor and pulse. We tend not to like it too finely chopped….
Refrigerate until the salmon is ready to be served.
NOTE: This salsa is great as a condiment with poultry as well!
Let us know if you try it and like it…