Recipe

Kashia Cave
Founder and Chef, My City Kitchen, Inc.
Meriden, Connecticut
“Cooking opens the door to change.”

Baked Salmon with Mango Salsa

Fresh herbs, greens, fruit and even edible flowers make this a creative, colorful dish that is packed with healthy ingredients and easy to prepare.

Serves 4-6

MANGO SALSA INGREDIENTS:

  • 1 kiwi, peeled and diced small
  • 1 whole ripe mango, peeled and diced small
  • 1/2 red sweet pepper, cleaned and diced small
  • 1 tablespoon cilantro, chopped fine
  • 1/2 teaspoon fresh-squeezed lemon or lime juice
  • 1/2 poblano pepper, seeded and diced small
  • Salt and black pepper to taste

RAINBOW MICROGREEN SALAD INGREDIENTS:

  • 1 pack of mixed rainbow microgreens
  • 1 small pack of edible flowers
  • Drizzle of extra virgin olive oil

BAKED SALMON INGREDIENTS:

  • 1 cup orange juice
  • 1 tablespoon fresh chopped dill
  • 1 tablespoon fresh chopped sage
  • 1 tablespoon fresh chopped thyme
  • 1 tablespoon fresh chopped rosemary
  • 2 teaspoons fresh grated ginger root
  • 1 teaspoon orange zest
  • Dash of paprika
  • Salt and pepper to taste
  • 4-6 pieces fresh salmon, 4-6 ounces each

DIRECTIONS:

Add all salsa ingredients to a medium bowl and mix well. Season with salt and pepper to taste, then set aside.

Add all salad ingredients to a medium bowl and mix well, then set aside.

Preheat oven to 375° F. Add the first 9 baked salmon ingredients to a medium bowl and mix well.

Spray a baking dish with cooking spray and place the salmon in the dish, then pour the orange juice mixture over the salmon and bake for 10-12 minutes.

Once the salmon reaches an internal temperature of 160° F, place the salmon on top of the microgreen salad and garnish with the mango salsa. Serve immediately.