Salmon with Mango Sauce

It was a salmon night. We’re trying to eat salmon once a week, which is no sacrifice at all since I could eat salmon every night, or maybe every other night. I used to order salmon nearly every time we ate out, but over the past couple of years, I stopped. Mainly, I know I can make it at home just as well as it’s made in a restaurant. Also, when I go to a restaurant, I want to eat something I don’t often eat and probably couldn’t make myself. For Beverly, it is the same with pasta. There is no point ordering it if you spend the whole time you’re eating it thinking about how you would make it differently and, presumably, better.

Tonight, I changed it up a bit, baking the salmon in a baking dish at 425 degrees for six minutes and then topping it with a mango sauce and cooking it another twelve minutes. The edges got a bit crusty but the middle, meatier parts were moist and soft—perfect for me. I prefer it to be undercooked than overcooked. This time, however, it was perfectly cooked.

The mango sauce, a first for me, was a consolidation of various recipes I found on line. It was about 75% mango, and the rest was jalapeno, shallot, tomato, olive oil, and lime juice. Salmon and mango go together well. The sweetness of the mango pulls out the distinct salmon taste, especially, I think, if the salmon is left a bit undercooked and the mango is allowed to soak and cook into it. The jalapenos and shallot, finely chopped, add a bit of tang, as does the lime. And it’s pretty to look at too, especially with the tomatoes there.

I also made some guacamole–very basic: avocado, a bit of tomato and onion, salt and pepper, and lime juice. Beverly made one of her wonderful kale-spinach salads, with garbanzo beans, grape tomatoes, olives, and sunflower seeds. And forget about the dressing. It’s a secret, and probably would make us rich if we really wanted the bother of being rich.