I’ve always wanted a fruit tree in my yard. Figs would be my first choice, followed by oranges, or maybe peaches. I would love to go outside and grab a piece of fruit with flavor that far surpasses what I might find at the grocery store.
My husband Longe had this luxury when growing up in Zaire, which is the present-day Democratic Republic of the Congo. In the front of his grandma’s yard stood an avocado tree and a mango tree. He grew up eating avocado on baguette before it was cool, and I can just imagine his 5 year old self eating it with a cup of tea before school.
He also talks about scaling the mango tree to grab a piece of fruit when he was hungry. His neighbors did the same, scaling the brick wall around the house to help themselves to the fruit. Longe still loves mango but unfortunately overdosed on the avocado as a kiddo. I don’t mind when he passes on guacamole now though, because that just means more for me!
I had those trees in mind when I created this Mango Avocado Salsa, which also sports the addition of green onions, jalapeños, cilantro, and lime juice. It’s delicious with tortilla chips, or my favorite, plantain chips. You can get plantain chips at most grocery stores (Trader Joe’s carries a good one). I skip the plantain chips labeled “sweet” and go for the others, made from unripe plantains and sea salt. The saltiness is the perfect pair for this salsa.
You know how hot fudge is so delicious over ice cream? That’s what we’re going for here—a temperature difference between the food. The salmon will be piping hot coming out of the oven, and it gets topped with the mango avocado salsa that either cold from the fridge (if you make it a little early) or at room temperature. I love the contrast that it creates.
When you’re choosing the fruit, I’d recommend going for ripe mangos since they’ll be the sweetest. A ripe mango will give when you press into it with your fingertips. I prefer champagne mangos over the traditional red and green mango. Champagne mangos have a creamier flesh that’s slightly less stringy than other varieties, and they get SO sweet when they’re ripe. You’ll usually find champagne mangos right next to the others—they are completely yellow on the outside, kidney shaped, and sometimes called yellow or ataulfo mangos.
For the avocado, you’ll want one that’s almost ripe. A ripe or overly ripe avocado will make a mess out of this salsa, getting mashed when you try to stir it. So you’re looking for an avocado that gives just a tiny bit when you press it, one that’s a day or two away from being perfectly ripe.
Jalapeños are a must for salsa making, so I added one here. You can keep all the seeds and membranes (the white part holding all the seeds) in for some heat, or you can take them out. I use a spoon to scrape them out so I can avoid using my hands, because I will inevitably touch my eyes later and it will burn. 🙂
Finally the salmon! Grilled salmon would be great here, but I chose oven roasting. I paired the salmon with some garlic roasted broccoli and they just happen to cook at the same rate (not a coincidence!). We’re just using salt and pepper to season the salmon here since we’ll get so much flavor from the salsa.
In addition to the roasted broccoli, I served the salmon with coconut rice. It’s simply rice cooked in a can of light coconut milk with a pinch of salt and a pinch of sugar. This quick recipe and the garlic roasted broccoli recipe are coming soon!
If you could have any type of fruit tree in your yard, what would it be?
Salmon with Avocado and Mango Salsa
Yield 2 servings
Two tropical fruits combine to create this tasty salsa for topping salmon. It would be great over chicken or pork, too!
- 1 lb salmon
- 2 ripe mangos (I used champagne mangos)
- 1 avocado (choose one that is mostly ripe)
- 1 jalapeño
- 2 green onions
- ¼ cup cilantro, chopped
- Juice of 1 lime
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Preheat the oven to 400°F. Place the salmon on a sheet pan and season with salt and pepper. Bake in the preheated oven for 15–18 minutes, or until cooked through.
- Meanwhile, cut the mango and avocado into ½ inch pieces. Seed and finely dice the jalapeño. Slice the green onions thinly (you will use both the white, light green, and dark parts here). Place mango, avocado, jalapeño, and green onions in a bowl with the chopped cilantro, lime juice, olive oil, and a pinch of salt. Stir gently to combine. Taste and season with additional salt and pepper as desired.
Tip #1: You want mostly ripe avocados for this recipe, which means they give only slightly when pressed. If an avocado is too ripe, it’ll turn to mush as soon as you stir the salsa.
Tip #2: This will create plenty of mango avocado salsa. I love to scoop up the extras with tortilla chips or plantain chips.