Cooking with Jeff and Mayra: Salmon with Mango Salsa and Crispy Potatoes

This HAS to be my favorite recipe and it goes perfect with the nice weather Texas is having. Mind you, the 90 degree weather mid spring is only a reminder that this summer is going to be scorching and I will need to start looking up very fresh cool food to make. Maybe plant some mint and pair my food with a nice mojito or mint lemonade.

This recipe can be also be used with chicken as well and the Mango salsa can be pureed and made into a dipping sauce too for chips. Today though, I'm feeling a chunky salsa on top of the salmon with a nice side of crispy spicy red skin potatoes.

INGREDIENTS FOR CRISPY POTATOES (2 servings)
3-4 small to medium red skin potatoes
2 teaspoons Salt
1 teaspoon Freshly Ground Black Pepper
1/2 teaspoon Indian Red Chili Powder
2 teaspoon Garlic Powder
1-2 tablespoons of olive oil

Lets start off with the potatoes, since these will take the longest to make. Preheat the oven at 400 degrees F and prepare a baking sheet with foil. For a meal for two, usually 3-4 small to medium sized red skin potatoes will do. Dice them up and sprinkle them with salt, freshly ground black pepper, garlic powder, and Indian red chili powder. Enough to coat all of it. Indian red chili powder is VERY spicy. Don't over do it or you'll regret it!!

Next, put the potatoes in a zip-lock bag and pour about a 1 to 2 tablespoons of olive oil. Seal the bag and shake it up to coat the potatoes in oil. Unzip the bag and spread the potatoes on the baking sheet. These will take about 45 minutes to cook.

INGREDIENTS FOR SALSA AND SALMON
1 Mango, diced
2 tablespoons Fresh Cilantro, chopped
1/2 Serrano Pepper, sliced
1/2 lime squeezed, divided
Red onion, diced
Salt and Pepper to Taste
1 pound Salmon Filet

Now we can start the salmon. Jeff and I have decided on a 1 pound salmon filet. Half a pound for each is more than enough for us, plus the crispy potatoes and wine we plan on having will fill us up.

For the chunky salsa, its more or less like preparing pico de gallo. Chop the cilantro and dice up the mango, onion, and Serrano pepper. Combine everything in a small bowl and squeeze in 1/4 of a lime juice.

Cut a square of foil for the salmon, enough to wrap and seal it. Place salmon on foil and pepper and Salt it to taste. Squeeze the other 1/4 of lime on top and empty the bowl of chunky salsa on top of the salmon.

Wrap the salmon in foil to seal loosely and transfer into a glass baking dish or baking sheet. Put in the oven with the potatoes when 15-20 minutes is left. Don't be afraid to check on the salmon, it should be flaky when done and easy to separate from skin. Take salmon out, seal foil completely, and let stand for about 5 minutes before serving.