Mango Cado Citrus Salsa Recipes

SALMON WITH MANGO-CITRUS SALSA

Steps:

• For salsa, finely grate enough peel from orange to measure 2 teaspoons; finely grate enough peel from lemon to measure 1/2 teaspoon. Place citrus zest in a small bowl. Cut lemon crosswise in half; squeeze 2 tablespoons lemon juice and add to bowl., Cut a thin slice from the top and bottom of orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., Add olive oil, capers, mint, parsley, pepper flakes and 1/8 teaspoon each salt and pepper to lemon juice mixture. Gently stir in mango, green onion and orange sections., Sprinkle salmon with the remaining salt and pepper. In a large skillet, heat canola oil over medium heat. Add salmon; cook 5-6 minutes on each side or until fish just begins to flake easily with a fork. Serve with salsa.

MANGO-CADO CITRUS SALSA

Steps:

• Peel and seed mango and avocado and cut both into 1/2-to-1/4 inch dice. Seed and dice tomatoes. Mince cilantro, saving a few whole leaves for decoration. Using a plastic glove or pastic wrap to protect your hands, carefully seed and mince jalapeno into very fine dice. In medium bowl, combine mango, avocado, tomato, jalapeno, and remaining ingredients. Mix gently to preserve chunky texture. Let stand refridgerated at least 30 minutes to allow flavors to blend. Stir again gently just before serving. Serve with corn chips as an alternatve to tomato salsa, or use as a garnish for grilled pork, chicken, or steak. * If you prefer not to use alcohol in this recipe, substitute 1/2 oz. olive oil, pistacio oil or walnut oil and 1 teaspoon brown sugar for the dark rum and lemon liqueur.