Seared Salmon with Kiwi-Mango Salsa

A few days ago, I received a letter from our company’s food purveyor, Sysco, containing an update on the salmonella outbreak. Although the correspondence assures us, the buyers, that Food and Drug Administration has named the culprit locations for “the case of the bad tomato” to be mainly Florida and Mexico, I am still apprehensive about buying and using tomatoes here in California. I’ve been checking produce sections of our local grocers but none I’ve seen displayed information on where their tomatoes are grown.

This outbreak has caused a major adjustment in my kitchen as a lot of my favorite recipes call for this fruit. I know, I know. Heat destroys the organism but do we ever really use a food thermometer at home to check if we’ve reached the proper temperature? As you can see from my chicken afritada and tomatoes and mascarpone over angel hair pasta recipes, in cases of canned tomatoes versus fresh tomatoes, I always go the extra step and opt for fresh. Vine-ripened, cherry or grape varieties of tomatoes have been “cleared of the crime” ( I believe the hybrid Stramato will not be a concern as well) but these species come with a heftier price tag and are certainly not a frugal choice for tomato-based sauces, soups or stews.

Anyway, I am waiting a little while before I hit the tomato stall again. For now, it’s a good time to indulge in summer’s harvest and to give this kiwi-mango salsa a try. Not only it is a nutritional powerhouse but this fruit salsa packs a nice contrast in color, texture and taste to seafood and grilled meats. Also an interesting compliment to chips, no BBQ gathering should be without a big bowl of this refreshingly different salsa!

Update: I am glad I checked IMBB today. In the process, I discovered a few events that I would so love to participate in. First is this blogging event by Joelen’s Culinary Adventures on fruits. I am sending my fruit salsa right now! Delicious company is awaiting.

Makes 4 Servings

Ingredients

4 salmon steaks, around 4 oz each
vegetable oil
salt and pepper

Kiwi-Mango Salsa

2 pcs mango, peeled and diced (discarding bone)
6 to 7 kiwi, peeled and diced
1 small onion, finely chopped
1 to 2 serrano chili, seeded and finely chopped
1/2 cup cilantro, finely chopped
juice from 1 lemon
salt and pepper

Procedure

Season salmon steak with salt and pepper to taste.

In a pan or skillet, heat vegetable oil. Sear sides of salmon steaks until lightly browned,a round 5 minutes each side. Remove from heat and keep warm

Meanwhile, Prepare fruits, cilantro, onion and chili as directed. In a non-metallic bowl, combine well. Mix in juice of lemon. Season with salt and pepper to taste. Let stand for 5 to 10 minutes to allow flavors to blend.

Spoon on top of fish and serve immediately.

 

Fish and Seafood Recipes in The CookMobile:

Shrimp and Vegetable Soup

 

 

 

Ginisang Pusit (Sauteed Squid in Tomatoes and Onions)

More Good Food!

• Crispy Halibut Nuggets with Pineapple Sauce
• Parmesan Tilapia
• Caribbean Bananas
• Pear, Caramelized Onions and Goat Cheese Pizza
• Sesame Chicken and Watermelon
• Pork Chops with Apple Cream Sauce
• Asparagus and Crab-Stuffed Dover Sole with Tarragon Cream
• Citrus-Glazed Scallops
• Sarciadong Isda
• Salmon with Fresh Salsa Mayo Coating