My mother would make this for us on weeknights in summer—this was the only way we would eat fish. You can make the salsa a day ahead of time. Just keep it in the refrigerator covered with plastic wrap. —Najmussahar Ahmed, Canton, Michigan
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- 1 large navel orange
- 1 medium lemon
- 2 tablespoons olive oil
- 1 tablespoon capers, drained and coarsely chopped
- 1-1/2 teaspoons minced fresh mint
- 1-1/2 teaspoons minced fresh parsley
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon plus 1/2 teaspoon salt, divided
- 1/8 teaspoon plus 1/4 teaspoon pepper, divided
- 1 medium mango, peeled and chopped
- 1 green onion, thinly sliced
- 4 salmon fillets (6 ounces each)
- 1 tablespoon canola oil
- For salsa, finely grate enough peel from orange to measure 2 teaspoons; finely grate enough peel from lemon to measure 1/2 teaspoon. Place citrus peels in a small bowl. Cut lemon crosswise in half; squeeze 2 tablespoons lemon juice and add to bowl.
- Cut a thin slice from the top and bottom of orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit.
- Add olive oil, capers, mint, parsley, pepper flakes and 1/8 teaspoon each salt and pepper to lemon juice mixture. Gently stir in mango, green onion and orange sections.
- Sprinkle salmon with the remaining salt and pepper. In a large skillet, heat canola oil over medium heat. Add salmon; cook 5-6 minutes on each side or until fish just begins to flake easily with a fork. Serve with salsa. Yield: 4 servings (2 cups salsa).
Originally published as Salmon with Mango-Citrus Salsa in Country Woman October/November 2015
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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