This is another recipe I've changed. I know I saw it originally in a pamphlet or cookbook from Weight Watchers to be paired with salmon. It was so good that now whenever it's mango season (May), we make this a few times.
In our house, we always buy fish on Sunday while we are in northern Virginia and have access to good fish. We then either eat it Sunday night or more commonly, Monday. It fits nicely with the garbage pick-up on Tuesday. That means no stinky fishy smell in the house!
While at Whole Foods, I saw they had mangoes on sale and they were ripe. We were already planning on getting salmon as our grill needs repair and salmon is one of the best fishes for the oven. And I've already said that salmon and mangoes go very well together.
So, what I did. First I prepped the fish. I used a lime sliced across top, drizzled olive oil over the fish and added a few red onion ringlets over the fish along with a pinch of salt and a bit of fresh black pepper.
Then, while that was cooking, I made the salsa. Here are the ingredients:
3 limes (squeezed for their juice)
1 red pepper
1 green pepper (or two of the same kind - whatever sweet peppers you want to use)
1/2 red onion (or less)
1 small bunch cilantro
1 teaspoon of salt.
This will make about 6 cups and with our family of four eaters of this salad? I could double it and it might still not be enough. It is yummy and light and fresh!
Remember, I am the queen of no waste. So, I still had that 1/2 a bunch of cilantro from the other day. I trimmed off the ends and used the rest. The peppers I cut and sliced and then cut down to dime size pieces. I coursely chopped the 1/2 onion. The mangoes I peeled and pitted and cut into quarter size pieces. I chopped the cilantro and then squeezed the lime juice from the 3 limes over top and added the salt and stirred.
Serve fresh just like this.