Take advantage of Florida’s delicious mangoes and avocados. This is an easy dinner party dish, as the salsa can be prepped a few hours ahead and the fish roasted just before serving. The salsa has a slight Asian flare to it with the ginger and fish sauce, but not so much that an accompanying side needs to go in that same direction. I do like serving this alongside creamy coconut rice, though a simple green salad and crusty bread works well, too. If you prefer, the fish could easily be Grouper or Snapper instead of the salmon.
Roasted Salmon with Gingered Mango and Avocado
- 1 large ripe mango small cubes
- ½ medium cucumber peeled, seeded, and chopped
- ½ white onion chopped
- 1 teaspoon grated fresh ginger
- zest and juice from 1 lime
- ¼ cup cilantro coarsely chopped
- 1 tablespoon fish sauce
- 2 teaspoons honey
- ½ teaspoon kosher salt
- freshly ground black pepper
- 16-20 ounces fresh salmon cut into 4 pieces
- 1/2 ripe avocado, cubed
- Preheat the oven to 375 degrees. Place the fish on a foil lined baking sheet, and season with salt and pepper. Place in the refrigerator until ready to bake.
- In a medium bowl, combine the ginger, zest and juice from the lime, fish sauce, and honey. Stir to combine the honey. Add in the salt and pepper, and then stir in the mango, cucumber, onion, avocado and cilantro.
- Roast the fish 12-18 minutes, depending on its thickness, until done throughout (sockeye salmon will take less time than a king salmon). Remove from the oven and using a spatula scoop up the flesh leaving the skin on the foil. Place on individual plates or a serving platter, top with the mango salsa and serve immediately.