Happy Spring! I hope everyone is enjoying the gorgeous days of this season. While we sadly did not get to enjoy much March showers in California which officially put us in the drought category, spring has come. California poppies, daffodils and flowers of myriad colors are decorating the Bay Area landscapes.
I always associate mangoes with summertime. Philippine mangoes are known for their sweetness and juiciness, and much enjoyed during the hot summer days in the Philippines as snack, dessert or side dish. I have always been “Team Sweet Ripe Mango” but many Filipinos are “Team Green and Crunchy Mango.”
I was given mangoes by my brother in law when I visited my family few Sundays ago. Today, I thought of making salsa to complement my pan fried salmon with garlic and rice while I was working from home.
The star of the show on this post is the Mango Black Bean Salsa while the pan fried garlic salmon is taking a supporting role. The salsa is very easy to make. No cooking needed, and you can personalize it according to your taste. You will be rewarded with a variety of flavors — sweet, tangy, salty and spicy. This is summer in your mouth, y’all! And I should add — healthy!
Before I list the recipe below, I just want to say that life has been very busy lately, with lots of challenges but accompanying blessings that are bigger than the challenges. I am still cooking and baking. I also have been visiting your blogs and enjoy them tremendously. I will send those hearts your way very soon.
PAN FRIED GARLIC SALMON WITH MANGO BLACK BEAN SALSA
MANGO BLACK BEAN SALSA
- 1 ripe mango
- 1 15 oz can black beans, drained and washed
- Cilantro, minced (about 1/3 c)
- Jalapeno or chili peppers (sliced)
- Red onions, chopped (about 1/4 c)
- Avocado, cubed (optional)
- Cucumber, cubed (optional)
- A squeeze of half of a lime, or to taste
- Salt, to taste
- Fish sauce, (optional — omit salt if using fish sauce)
- HOW TO SLICE A RIPE MANGO: Stand the washed mango on the thick bottom end using one hand. Using a sharp knife with your other hand, slice from top of the mango down on one side.
- Repeat with the other side. You will end up with two halves, and a middle section which is the seed.
- Take one of the mango pieces. Make cuts resembling a chessboard but do not cut through the peel.
- Bend the sliced mango. The mango flesh will pop out in to squares. At this point, you can use your fingers to feel the squared segments of mango flesh off the skin, or use a small knife.
- Repeat with the other side of the mango, and slice the mango flesh from the seed. (This is the part where I love to take a break and eat the mango from the seed or pit, whatever it is called.)
- Transfer the sliced mango into a bowl.
- Steps 1-5 were the “hardest” part in making this salsa but it will really just take you 2 minutes to slice a rice mango.
- Take the rest of the ingredients you are using — black beans, cilantro, lime juice, jalapeno, avocado, red onions, cucumber and mix them all together with the mango.
- Season with salt or better yet, add about 2 tablespoons of fish sauce. Enjoy!
GARLIC PAN FRIED SALMON
- 1-2 slices salmon for frying
- 1/2 head – 1 head garlic, peeled and smashed
- 1 tablespoon Extra Virgin Olive Oil
- Salt and pepper to taste
- Season the salmon slices with salt and pepper.
- Heat EVOO on medium high heat then fry the salmon skin side down on one side for about one minute.
- Turn the salmon on the other side to fry. Turn down the heat to medium.
- Watch the middle of the salmon as it turns from transculent pink to opaque salmon color. This indicates if the salmon is already cooked. Before the fish turns completely opaque, add the garlic pieces to the pan and fry until golden brown, being careful to not burn the garlic.
- Serve the pan fried garlic salmon with a generous side of mango salsa and steamed rice.
- It is recommended to use ripe mangoes for the salsa. Overripe mangoes will be too mushy.
- The Mango Salsa Black Beans Salsa recipe is very forgiving. You can choose to make it without heat, or make it mild or super-spicy. You can choose to not include avocados and/or cucumber but the combination I provided in my recipe will provide a robust flavor profile of combined ingredients.
- I also like my salsa chunky but you can make the mangoes and other ingredients smaller if that is your preference.
- How long you cook the salmon is a matter of personal preference. We like the salmon slightly pink (raw) in the middle while others like their salmon fully-cooked. Just do not over cook the fish otherwise it will become dry.