Need a new exciting fish dish to serve, whether as an appetizer or as a main for a dairy meal? We’re going “nuts” for this mango salmon.
I prepare salmon often, and while my family would prefer the favorites (“Why try something else when you know what we like?), sometimes I really get rewarded when I experiment…and I did here. After serving this fish, when I came back to the table, the entire fish was wiped clean…all that was left on the plate was the skin.
“I guess it was good!” I said.
And it also couldn’t be easier.
Nuts for Nuts…
A bit about the ingredients. I think the avocados and mango don’t need elaboration, but I must tell you about the nuts I used. I first picked up Sahale Snacks nut mixes at Wegmans just because they looked interesting. Then I used them to sprinkle on my fish appetizer at the Friday night meal during the Shabbat of my son’s bar mitzvah. And I just loved them. The company makes lots of flavors of original nut mixes, but I used the Tangerine and Vanilla Macadamia Nut and Cashew Nut Mix (here’s snack-sized bags on Amazon). Having these kinds of tricks in your pantry just make it easy to present gourmet dishes with less work! (Note: They’re certified Chaf K – DE).
- 1-2 lbs salmon, cut any way you like it
- Fish seasoning, for sprinkling (I used Old Bay)
- 1 ripe but firm avocado, diced
- Glazed nuts, for sprinkling. I used Sahale Tangerine-Almond
- 1 ripe mango
- 2 tablespoons coconut milk (any type is fine)
- 1-2 tablespoons lemon juice
- Preheat oven to 400F.
- Spray fish with nonstick cooking spray, then sprinkle generously with fish seasoning (sprinkle with salt too if your seasoning mix does not include it). Bake for 15-20 minutes, depending on the size of your fillets.
- Meanwhile, prepare mango sauce. Blend mango, coconut milk, and lemon juice.
- To plate the dish, place fish on plate. Scatter diced avocado all other. Drizzle with mango sauce and sprinkle with nuts. Enjoy!
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