Well, Samuel is finally on spring break, if you can call this spring. One of the best parts about Samuel going to school in Germany is that they give him 2 months off for spring break. Not only does that mean we have plenty of time to spend vacationing (hello, Rome!), but it also means we have some romaaantic time in the kitchen together.
Not only is Samuel becoming an artisan bread baker extraordinaire, he also has been my co-chef when it comes to dinner. We’ve been having fun with it lately, from Indian to Afghani, figs and goat cheese to lentils and eggplant.
In fact, right now as I type, Samuel is in the midst of making some kind of fantastic brownie thing to post. I won’t give it away, but he thought of the idea by himself and it sounds pretty awesome. He has declared that he is making it and photographing it by himself, so stay tuned for that.
Speaking of romantic times in the kitchen, this is actually a recipe Samuel and I first made up on our honeymoon in August. That time we actually grilled it and ate it watching the sun set over the waters of Lake Huron or something, which was even awesomer (shut up, spell check).
Anyway, the mango salsa is awesome. Even if you don’t make the salmon, PLEASE make the salsa. It’s amazing.
- Spice Rubbed Salmon with Mango Salsa
- For the Salmon:
- 2-3 Salmon fillets (mine had skin)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon paprika
- 1/8 teaspoon ginger
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Pinch of cayenne pepper (or to taste)
- 1/2 tablespoon brown sugar
- Combine all the ingredients except for the salmon. Rub the salmon down with the combined spices (no need to rub down the skin side if you have skin). Broil the salmon in the panggangan for about 7 minutes or until it flakes with a fork. Note: This is even better on the grill!
- For the Salsa:
- 1 ripe mango, cut into chunks
- 1/2 cup chopped tomatoes (I used grape tomatoes, but any will be fine)
- 1/2 jalapeno, chopped very small
- 1 clove garlic, minced
- 1/2 of a red onion, chopped small
- The juice of 1 lime
- 1/2 teaspoon sugar
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Add all of the ingredients and mix well. Serve over salmon with rice.