Mango salsa is a light and flavourful condiment that’s easy to make, and will add bright colours to your summer table. You don’t even have to tell anyone how good it is for them!
Start out by dicing a third of a cup of red onion, and a third of a cup of cucumber. Make the dice fairly small so several pieces will fit into a spoonful. I used a seedless English cucumber because I like to leave the peel on for extra colour and vitamins. If you’re using a regular field cucumber, peel and seed it before dicing.
Working with mangoes can be a bit of a trick. They have a long, flat pit in the middle of the fruit which can be a challenge for your knife skills. If you put the mango on your cutting board with the stem end facing away from you, slice down one side of the mango. If you run into the pit, carefully run your knife around it, and gently twist the pieces apart. Repeat on the other side, and you should easily be able to slice the rest of it. Remove the peel, and dice as you would any other firm-fleshed fruit. Choose mangoes that only have slight give to the flesh when you squeeze them. Too hard and your salsa will be sour; too soft and your salsa will be a compote.
Seed and dice one large jalapeño and add that to the mix. (For more heat, you can keep the seeds)
Grab a handful of fresh cilantro. Again, my precise measurements! The best way to describe it for you is to say about the size of a baseball at the leafy end.
Bundle the cilantro leaves in your free hand, and carefully begin chopping. Keeping your knife in the same position, feed the cilantro toward the knife, making sure to keep your fingers safely tucked in.
Finally, roll a lime around on your cutting board, while applying firm pressure to release the juice. You’ll need the juice of one fresh lime for your salsa.
Mix all the ingredients together, and let the flavours blend while you prepare your salmon.
For the grilled salmon, I used wild Atlantic salmon fillets. Lay them out on a cutting board or other clean surface, and pat them dry with paper towel.
Due to an impromptu showing by Mother Nature yet again when I’m ready to grill, I had to pull out my trusty Cuisinart grill. It works in a pinch, but the barbecue adds SO much more flavour to the salmon.
Preheat the grill to high heat, and if using a barbecue, turn the heat down to medium just before placing the fillets on. These fillets were only about 3/4 of an inch thick in the middle, so two minutes per side is all they needed. (Or, would have needed if I had been able to use the outdoor grill!)
Place the fillets on a plate, and top with your fresh mango salsa. I like to add some cilantro over the top and around the plate for a nice colourful finish!