Candlelight Dinner #2: Salmon With Mango Salsa

Mango Salsa:

1 Tablespoon Fresh Dill
1 Tablespoon Fresh Cilantro
1 Tablespoon  Extra Virgin Olive Oil
Kosher or Sea Salt and Cracked Pepper
Juice of Half a Lemon
1 Teaspoon Onion
Two Mangoes

Directions: Peel and slice the mango into cubes (this is the hardest part of this recipe).  Whisk lemon juice and EVOO, then add herbs, onion, salt, pepper, and mango.  Set aside.

Seared Salmon:
Salmon Filet (enough for Two)
Kosher Salt
1 Tablespoon Extra Virgin Olive Oil

Directions:  Heat oil over medium heat.  Leave skin on the fish and sprinkle salt on the salmon flesh.  Lay fish in the stainless steal skillet with the flesh side down.  Once the fish is in the pan do not touch until it is done.  Cover the skillet, and when the salmon has changed from translucent the salmon is done - about 8-10 minutes.  Use a stainless still spatula to get all the golden bits up with your filet.

Plate the salmon and top the filet with the mango salsa.

Brussels Sprouts


1/2 lb Brussels Sprouts rinsed and cut in half
1 Teaspoon Kosher Salt
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Grated Parmesan Cheese

Coat a skillet with olive oil and throw the brussels sprouts and salt in and cook until just soft and the edges chard. Plate and sprinkle with the Parmesan cheese.

And there you go ... it is that simple.  This is Delicious...

~A~