Copy this recipe down, write it on a sticky note, take a picture of it, you must note this recipe and make it ASAP. It was THAT good.
So I’m writing about these “adventures” after they happened since Michael and I have been off our game this week. With that being said I may have been biased in my last post about the apricot balsamic chicken because I had this post already bursting at the seams in my brain, waiting to come out.
This was amazing. It had everything.
There is no better combo in the food world (in my opinion) than avocado and salmon. Pizza and fries, burgers and beer got NOTHING on avocado and salmon.
This wasn’t my first exposure to this combo but I was BLOWN AWAY by this .
So the marinade was delicious in and of itself. Garlic, lime juice, lime zest, EVOO.
But the magic was in this salsa. No joke I ate it straight out of the bowl while I was waiting for Mike to take the pictures.
Mango, baby red bell peppers, red onion, cilantro, avocado, lime zest, dash of EVOO and salt and pepper.
I had never diced mango before. I really am not the biggest fan of the texture but I gave it a solid try- peeled the skin and tried to cut into it and yup there’s a core so I cut around it and then diced into tiny pieces.
We have this cheese grater thing and I’ve used it to shave ginger before so I gave it a whirl with the lime to get the zest and it was perfect. Woot Woot!
I gently hand tossed the ingredients since the avocado was a bit riper than it should have been and mmmmmm mmm mmm!!!!
Made some jasmine rice with coconut “beverage” from TJs which in hind site was more watery and subtle buy hey we like “plain rice” too.
And there we have it. Friday night fish dinner.
Now go, make it, like NOW!
I’m going to eat leftovers now mwuahaha!!