Adventures in Cooking Part IV
Baked Salmon with Mango Cilantro Salsa
From Thursday through Sunday, I hosted friends and family in my new home. My mother overlapped with my friend Gwen and her two young kids on Friday and we all had a great time with the kids.
Wanting to make the most of my new kitchen and provide some home cooked meals, I bought some extra produce and stocked my kitchen fairly well. But as we had early plans to see an outdoor movie at the Grove (Thurs eve), not much time for cooking, so we ordered Thai to go and set out for a wonderful evening watching Tangled amongst a crowd of other young families on the lawn.
Friday we spent at the Grove again, this time to enjoy the outdoor mall: riding the trolley and doing some shopping. We finally made it to the farmer’s market section where I splurged and bought fresh wild salmon and a mango -cilantro salsa for our evening meal.
This is how we enjoyed the salmon over 2 days, deliciously and without waste:
1. Easy Baked Salmon: No time for marinating, I spread a thin coating of light mayo on the salmon and baked until it was done, I served it with steamed broccoli and a fresh leafy green salad with mushrooms, avocado, heirloom tomato (from a friend’s garden) and tangy ginger dressing. I topped the salmon with some mango-cilantro salsa and voila – my meal!
2. Cold Salmon with Heirloom and Mango Salsa: For Saturday’s lunch, I “marinated” the leftover cooked salmon with the mango-cilantro salsa and some chunks of heirloom tomato. I served it room temperature with sliced cucumbers, and brown rice with a touch of smart balance and vegetable seasoning.
3. Chunks of Wild Salmon add Flavor to Your Omelet: Saturday was a fun-filled day with the kids who played in and of the blow up pool all day. Since we’d had a late snack of homemade frozen bananas (a rescue for my crumbled cookies), we didn’t get around to dinner until nearly 8pm so I had to come up with something quick (especially for the kiddos who were having yet another unstructured day). I whipped up an omelet with fresh avocado, heirloom tomato, chopped green onions and artichoke hearts and added the remaining “marinated” salmon from lunch in small chunks to add a richer flavor (and not waste the delicious, yet expensive fish): See An egg-celent choice for a quick and easy meal!
How do you extend your meals?
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