Salmon with cauliflower rice and broccoli. 9/16/21

Pan roasted salmon with mango salsa, broccoli, and cauliflower rice with parsley and grated carrot

While I liked everything in tonight’s dinner I really think that the mango salsa was the star. Mangoes are so sweet and delicious! They pair especially well with cut up red onion, red bell pepper, jalapeño, cilantro, and lime juice. A little salt really perks the whole salsa up. I have found that a couple of days in a paper bag with an apple helps to ripen the mango. I use the peeling technique where you slide a piece of mango over the edge of a glass. The peel stay in your hand and the flesh falls into the glass. Try looking up “peel a mango with a glass” on Google and you will see several video choices showing you how it is done.

I went with cauliflower rice with no real rice mixed in tonight. I am atoning for my overindulgence on John’s birthday. I added some parley and grated carrot (they are in the same family) and a little soy sauce to give it more flavor. The broccoli was simply steamed.

John and I are still trying to figure out the best way to cook salmon. It is a work in progress. John covered the pan towards the end of cooking it to cook the top without flipping it. The salmon was fine but needs some browning I think. It is hard to cook it on both sides without overcooking it, though. We will try another method next time we have salmon.

This entry was posted in American, Fish, Healthy tips, Kitchen tips, pescatarian, Vegetables. Bookmark the permalink.

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