Salmon ’n Salsa
I love recipes that are both convenient and delicious making this one high up on the favorites list. The salsa is best made in advance and can dry in your fridge the whole week of Yom Tov. Serve it alongside chicken or just as a salad on its own. Enjoy!
INGREDIENTS
YEILDS 4 SERVINGS
- 4 dinner-sized salmon fillets
- salt and pepper for seasoning
- 1–2 Tbsp oil for frying
SALSA
- ¾ cup vinegar
- ¼ cup sugar
- ¾ cup water
- Juice of ½ lemon
- 1 tsp kosher salt
- ½ tsp red pepper flakes
- 1 tsp peppercorns
- 1 tsp cumin seeds
- ½ tsp pickling spices
- 1 tsp ground fresh ginger root
- 2 firm mangoes
- 2 red peppers diced
- 2 cups diced cucumbers
PREPARATION
In a small pot bring the vinegar sugar water lemon juice salt and spices to a boil. Cook over medium heat until sugar is dissolved and spices are fragrant about 5 minutes. Let cool about 5 minutes. Meanwhile place the mango veggies and ground ginger into a glass jar and mix well. Pour warm brine over them and let cool completely. Cover and refrigerate for 2 days. Use within 10 days.
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