Baked Salmon with Tropical Salsa

Every few years my dad and brothers take off for a fishing adventure.  They go to Port Hardy off of the B.C. coast and fish for a few days. Upon their return there is always tonnes of salmon, halibut, and cod to be eaten.  I am lucky enough to get free fish and you will never hear me complaining.  The picture below of the salmon fillets shows all too clearly what quality looks like. This is not the salmon you buy frozen at the grocery store.

I apologize in advanced for not having a photo of the final product.  We sat down to eat and it wasn't until after that I realized I had forgotten to take a picture of the salmon with the salsa on top! This yummy salsa could be used for halibut or any other firm white fish.  


Tropical Salsa

2 avocados, peeled and diced
1 ripe mango, peeled and diced
1 ripe papaya, peeled and diced
1/4 cup lime juice
1/2 jalapeno, finely chopped
1 green onion, finely chopped
1 Tbsp. unpasteurized honey
1/4 cup cilantro, chopped
Pinch of salt

Combine the salsa ingredients in a glass bowl.  Toss lightly to mix. Cover and place in the refrigerator a few hours before serving.

Salmon

4-5 salmon fillets (about 6 oz. each)
3 Tbsp. olive oil
3 Tbsp. unsalted butter
Salt and pepper
Lemon, sliced







Preheat oven to 425'C.  Place the oil and butter in a glass baking dish.  Melt in the oven for about two minutes. Stir together to cool. Pat the salmon fillets with paper towel. Coat both sides of the salmon with the oil/butter and season lightly with salt and pepper.  Place skin down in the baking dish.  Bake for 8-10 minutes.  Baste with the butter mixture.  Serve with a slice of lemon on the side and a spoonful on the salsa on top. 

Fish Tacos

When I have visited California in the last few years, many of the restaurants had Fish Tacos on their menu.  One time I ordered the Fish Tacos and I was sadly disappointed; the fish was heavily battered (crispy yes, but not very fresh tasting).  There is no need for breading in the recipe below.  It is a lighter (and fresher) version.  

Coleslaw

1/2 green cabbage sliced thinly

1/2 cup mayonnaise

1 tsp lemon juice
1/2 tsp hot sauce (I use Frank's)
1/8 cup fresh cilantro chopped
1/8 tsp both salt and pepper

Mix together the above ingredients and set aside. 









Taco Seasoning (from Mark's Daily Apple)

1 tablespoon chili powder

1 teaspoon cumin

1/4 teaspoon onion powder

1/4 teasoon garlic powder or minced garlic

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

1/2 lime
3 pieces mahi mahi (or a firm white fish) cubed.

Mix together all the dry ingredients.  Squeeze lime juice unto the fish. Toss the cubed fish in the seasoning mix.  Heat a frying pan to medium-high.  Place 1 tablespoon of butter in the pan and let melt.  Place fish into the pan and stir every 25 seconds for 2-3 minutes until the fish is cooked through (be careful not to overcook as the fish will be dry).

6 corn flour tortillas (or use lettuce leaves for a grain free option).

Place fish unto the tortilla and top with coleslaw and cilantro leaves.  Serve with sour cream and guacamole.