Monday, April 2, 2012
BBQ Roasted Salmon w Mango & Pineapple Salsa
Tonight's dinner marked yet another attempt at winning my kids over on seafood. Ironically, I fussed over creating a side I *knew* they would love, lest the fish wasn't a slam dunk. They both wound up liking their salmon more than the fruity salsa I chopped up alongside.
I made tonight's Cooking Light recipe a number of times before I had kids, and every time it was a hit. While I'm not one to measure very precisely, I would definitely recommend breaking out the measuring spoons if you're making this one for small fry. The sugar, lemon, and spices all play off each other here, and I've occasionally gone a little overboard with the chili powder in the past ;)
I made the recipe as written, though I obviously used palm sugar instead of brown sugar. I love how the topping caramelizes while the salmon is cooking, and the meal comes together so quickly and easily.
While the salmon marinated in the fridge, I made my mango and pineapple salsa. If you're wondering why it wasn't a huge hit with the kids, it was only because they chose to share AFTER I prepped it that both aren't crazy about mango these days. Considering I'm sure this trend will change within the week or month, I will definitely be whipping this up again.
I intentionally omitted any spice in this one (for the kids who hardly ate it), but you could certainly include some or all of a chopped jalapeno to kick things up a bit. I would likewise suggest throwing some avocado into the mix, which I again passed on because of my target audience.
Mango & Pineapple Salsa
1 ripe mango, peeled and diced
1 cup diced pineapple
1/2 red onion, minced
1 red pepper, chopped
juice of one lime
handful of cilantro leaves, chopped fine
salt, to taste
Combine all ingredients in a bowl, seasoning to taste with salt.