Nothing satisfies my savory summer cravings more than seafood. And this seared tropical salmon with a mango salsa topping that I made for my sister’s sprinkle dinner makes me feel like I’m on an island vacation (and eating this meal is probably as close as I’m going to get to a tropical getaway for the next 10 years). The flaky salmon with a bit of spice and the sweet fruit salsa are simply summer perfection together. Along with a nice rose wine, of course.
You know what I love about seafood? The recipes are usually very fast and simple. And currently my only requirement for food is that I can make it quickly. (Yes, having only this standard, it is difficult not to serve cereal for dinner every night).
You know what I hate about seafood? The smell. A couple months ago I made baked cod and our house reeked like a fish market for days. I’ve found two solutions for this problem – only cook very fresh fish inside the house or grill it outside. So if you have a nice fresh piece of salmon for this recipe, go ahead and sear it on the stove. But if you really want to avoid a lingering fishy scent, just throw it on the grill instead.
And, you guys, I think this tropical salmon recipe actually qualifies as healthy. I know my recipes usually include brown sugar, whipped cream or butter, so I’m going to give myself a pat on the back for this one. It’s only got fruit, vegetables and protein in it. Although I do recommend serving it with a healthy portion of rice. And eating a giant bowl of tropical sorbet for dessert.
Okay, so here’s what you’ll need for this recipe:
1 pound fresh salmon
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
salt
2 mangoes
1/2 pound strawberries
1 cup canned pineapple tidbits
1 orange
2 limes
1/2 small red onion
1 jalapeño
Bunch of mint
Prep the mango salsa first. This is what makes this salmon into tropical salmon and basically involves chopping up a bunch of fruit.
Mince the jalapeño. Make sure to remove the seeds, unless you dig really spicy stuff.
Dice the red onion.
Chop up the mangoes and the strawberries. (Mangoes are a bitch to cut up. There is no easy way. But nothing good comes easy.)
Drain the pineapple tidbits and chop’em up a bit. You can also use fresh pineapple, but who has time to for that?
Mince a handful of mint.
Toss everything together in a big bowl. Then squeeze in the juice from a couple limes and an orange. Season with salt. Mix it all up. It’s so pretty, don’t you think?
Then grab the super fresh salmon from the fridge. Cut the salmon into nice portion sizes. Sprinkle the top of each piece with salt, cayenne pepper, and garlic powder.
Heat a frying pan on the stove to medium high with a little olive oil in the pan. Sear the salmon for a few minutes on each side, until it’s cooked through.
And that’s it, your perfect summer meal is done. Serve the tropical salmon with rice and topped with a scoop of the mango salsa.
Remember to close your eyes while you devour the first bite and imagine you’re on a secluded island under palm trees and pretend you can’t hear your children whining. I swear this recipe tastes about 20 times better if you do this.
