Monthly Archives: October 2012

Mango Madness

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It is finally mango season in Australia.  We want to start incorporating mango salsa into our meals for a nice, clean and delicious addition with lots of flavor (and may I add that there is something about pulling over the side of the road to purchase some newly ripened mangoes from a fruit stand that make them that much tastier!)

So far we have had our mango salsa on grilled chicken breast with coconut rice, as well as crispy skinned salmon.  I hear it goes well with other types of fish and even Mexican style cuisine, such as Fish/ Shrimp Tacos.

I’m sure there are different recipes out there for a mango salsa.  The one I am providing is super simple, yet has lots of flavor.  Feel free to experiment with other ingredients you think may add to the recipe…and please share them with us!

Shell’s Mango Salsa

Serving size: 2 (its okay to be greedy with this one 🙂 )

2 fully ripened mangoes

1 cup chopped cucumber, skin peeled off (unless it is a continental cucumber, then you can leave the skin on)

3 TBSP freshly chopped coriander/cilantro

juice of 1 lime, freshly squeezed

(optional) 1/2 red onion, finely chopped

To chop the mango, I found that cutting along the sides and scoring them like a grid was the easiest.  Then take a knife and carefully slice along the skin and underneath the flesh.

Score the Mango like a grid, careful not to pierce through the skin

  • Add all ingredients together, toss with the fresh lime juice, season with salt and pepper and enjoy!  (for a spicy kick, add a few shakes of tabasco sauce)

    mango salsa with crispy skinned salmon and rice noodles

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That Clean, Crisp Feeling

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You may have heard of “Clean Eating”.  It is a concept that revolves around eating foods in its most natural form, cooked with very little or no artificial ingredients/flavors.  My husband and I have decided to adopt to this clean eating regimen due to the bottomless french fries bowl which is constantly available at work our new-found love and appreciation to living a healthy, active lifestyle.  This eating regimen really forces you to be creative in adding flavor to your meals using whole foods and none of that preserved, artificial, shelf life stuff.

On our way home from the gym one day, we were having a bit of a winge over our usual steamed broccoli, carrots and mashed sweet potato.  I suggested we make a quick stop to the supermarket.  What were we to buy? I didn’t know yet.  What I did know was I had 5 minutes to figure something out.  Since spring season has just blessed us with its presence, I knew I wanted to make a salad.  I find that Asian inspired salads always have a fresh, clean taste to them.  So I opted for Crispy Skinned Salmon and an Asian noodle salad.

My key ingredients were garlic, ginger and fresh lime juice.  I knew with these three ingredients I would be able to make a clean and healthy meal with HEAPS of flavor!

Unfortunately the picture below does not do it justice.  It was one of the tastiest meals we have had in a while and is now a household favorite.

Crispy Skinned Salmon with Asian Noodle Salad

Serves 2

Ingredients:

2 salmon fillets with skin on

1 TBSP grated fresh ginger

1 TBSP honey

Juice of 1 lime

3 TBSP Rice Wine Vinegar

1/4 cup soy sauce

3 TBSP freshly chopped coriander/cilantro

3 TBSP extra virgin olive oil (for salad)

rice noodles

2 cups fresh roughly chopped cabbage

2 carrots, sliced with a grater or Julienne

Salt and Pepper to taste

Directions:

Crispy Skinned Salmon

1. Use a sharp knife to cut two slits on the skin side of one salmon, length wise.  Do the same for the other Salmon fillet.  Each slit no deeper than 1/2 inch.

2.  Sprinkle salt in each slit and over the skin of salmon.

3.  Add a very generous amount of oil to a pan.  Get the pan screaming hot, then carefully add the salmon fillets skin side down.  Let them sit for ~5 minutes.  Flip over and cook through to your liking.

Asian Noodle Salad

1.  Cook Rice Noodles according to its package.

2.  Combine grated ginger, soy sauce, salt, pepper, honey, lime juice and rice wine vinegar and whisk together.

3. Combine cooked noodles, sliced carrots, chopped cabbage, and fresh coriander/cilantro in a bowl.

4.  Add the dressing, followed by 3 TBSP Olive oil to the salad and toss together.

Rest the salmon fillets, skin side up, on a nice heaping serve of Asian salad.  Dig in and enjoy the clean, crisp and super tasty flavors of this healthy, delicious dish.