Mango + Avocado Salsa on Pan-Seared Salmon
As the defiant second child growing up in a multigenerational household, I made it a point to assert my contrariness whenever I could.
You want me to wear a coat because it’s 30°F outside and the windows are frosted over? No way! I’m wearing a TANK TOP. And the reason my teeth are chattering is ‘cause I’m sooo HOT.
The power struggles spilled over to the kitchen table, too. My parents and grandparents loved tropical fruit—papaya, guava, durian—but I would cross my arms and turn my nose up in disgust. I don’t want to try that mango. Papaya and durian? YUCK. I despise tropical fruit! Blech! [Insert gagging, retching noises here.]
I hate to admit it, but I should’ve listened to my elders. Especially about mango—I crave that fragrant, tender fruit now, especially the golden Ataufo variety from Mexico, which is similar to the Manila mango (a.k.a. champagne mango).
(I still can’t stand papaya and durian, though. Gross.)
One of my favorite summer dishes is pan-seared salmon topped with a tangy and refreshing mango and avocado salsa—it’s quick, simple, and delicious. It’s easy on the eyes, too.
I am going to try this in the new house!