Salmon with Mango Salsa
Portion Size: 4 oz. with 2 tablespoons salsa
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 (5oz.) Fresh or Frozen skinless salmon fillets | May use other fresh or frozen fish. |
| 3 tablespoons olive oil | |
| 1 small red onion, diced | Washed, peeled and diced |
| 2 cloves garlic, peeled and minced | Washed, peeled and minced |
| 1 avocado, peeled and diced | Washed, peeled, seed removed and diced |
| 1 tablespoon fresh cilantro, chopped | Washed, trimmed and chopped |
| 2 mangos | Washed, peeled, seeded and diced |
| 1 tablespoon red wine vinegar |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 400 degrees F. | |
| 2 | Coat a shallow baking pan with nonstick cooking spray. | |
| 3 | Place fish in baking dish. Brush with olive oil. Bake uncovered for 10-12 minutes or until fish flakes easily when tested with a fork. | Cook until internal temperature reaches 145° F for 15 seconds. |
| 4 | For Salsa:In a small bowl, combine red onion, garlic, avocado, cilantro, mango and red wine vinegar. Toss gently. Serve immediately on top of Salmon. |
Posted in Seafood Dinner Recipes
