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How to Make Chili Cinnamon Salmon with Mango Salsa Part 1/2
Well, I have another great salmon recipe for you. I really like this one because it’s the great summer time salmon recipe. I used this during summer when salmon is really going strong. Any kind of salmon is great with this but of course, you have to use fresh salmon.
It’s very light, it’s wonderful and it’s just beautiful. There are a lot of components to this particular recipe but you got to stay with me. I promise, the end product is going to be worth it and you can actually utilize some of these components for other dishes. So without anything else let's get started.
I have cut up in small dice some pineapple, this is fresh pineapple and then to that, I'm going to add some mangoes. So, this is a traditional salsa, really nothing above and beyond but the flavors are very unique. So, we’re going to add the mango to this. I already love the smell of this. We have some red pepper that will add a really nice crunch to this and look at the color of this in this black bowl, it’s just so pretty.
I have some red onion and I like a lot of red onion. The fun thing about this salsa and a lot of salsas now are that you can actually utilize a variety of different fruits. I've also seen this with papaya. You can't miss with papaya as well, or you could just use pineapple if mangoes are not in season. Either way, it’s going to be delicious.
Now, I've got some jalapeño and I'm going to put this in and you can make this as spicy or as mild as you’d like. If you don’t really care for jalapeño, you can omit that and maybe just use a poblano which is a lot of milder but you want to make sure is you remove the membrane as well as the well as the seeds.
I'm going to give you a quick lesson on what -- and this is what a jalapeño looks like. It’s rather large and I'm going to cut right in to this, so that you can see and show you really an easy way to get rid of the membranes. Now, this is a lot of membranes, and this is where all the spices and the seeds as well so the ribbing I should say. What I do is I just take my blade because I can't handle too much spice. And I just run it straight through and you can see it will pick up most of that. Just bring your knife down just a tad and that picks up most of the ribbing. And then what you do is you point in your knife, pull through and then you can do a fine quick chop.
Now, I know my husband will like this extra spice so I probably should throw some seeds in here but I'm the cook so I'm not going to. So, we’ll put that aside. And then, another component to a salsa that’s essential, are limes as well as cilantro. So, I'm going to grab my fresh bunch of cilantro here that’s already been washed. And that’s another tip, whenever you get your herbs in, quickly give them a wash and a spin, try to keep them in the rubber band or any type of casing that’s enclosed because then you can put them in a mason jar or some sort of water.
What I find really works for me as I actually cover them with cellophane, and if you cover them with cellophane and you leave them on your counter, they usually stay fresh for at least four to five days. Even my basil works as well as the mint. That’s what really covering it with that cellophane or the saran wrap that is perfect.
So I'm going to take this and do the same thing. You just kind of go up on the blade and you can remove most of the stems that way. But again, this is a great -- the stems of the cilantro are wonderful so you don’t really have to worry about that.
Oh, and the smell is terrific! You punch this all up. Again, this is salsa, it should be rustic. You should see a lot of texture and give yourself quick rough chop, bring it in. It’s good to me I'm going to throw that right in there.
Now, this would also be great on chicken. I'm going to mix this up. Look at these colors, beautiful! And over that pink salmon, it’s going to be delicious, and the cabbage salad, the spicy salad, very nice.
Now I'm going to add some lime to this because you can't have salsa without lime. I'm going to roll this and that will help to release some of the juices. And also, you can also pop it in your microwave for about ten seconds, it also warms it up and it makes it a lot easier, so squeeze this. Now, this is to taste. I find that usually two or three limes if they’re juicy work really well. You can get a workout doing that. Then, give it a nice mix, and we’ll set that aside.
Okay now that the salsa is done, we’re going to start on our cabbage salad. Now, we've already prepared some beautiful purple cabbage. What I did last night was actually shredded it and then I put a little bit of salt and kosher salt probably about two to three teaspoons and mix that up and allowed the salt to actually just extract as much liquid as possible.
Then this morning, I drained it and spun it dry, and so what this does is actually it provides a really nice crunchy texture. But, you'll find when you dress your cabbage. It will not have a lot of wetness on the side. Usually with the cabbage salads, it starts to extract because there is salt in the dressing and all that. This way will stay crunchy but it won't dilute your dressing.
So also here I have a nap a cabbage and I like to add sort of variety rather than the green cabbage. I like to add this color green and the texture of the Napa cabbage is really nice, and it’s beautiful. This is a really pretty cabbage.
Let me shred some for you. I'm just going to cut this in half. We’re just going to just do an easy thin slice almost like shredding really. They look like festive ribbons actually. I think a lot of people that are creative take their hints from the nature. And that -- look at that, that’s fun. All right, I'm going to put this in here and see if I like to add some more. I think I'm going to have a little bit more.
There are some crunchy ends. I've got some julienne or slivered red onions. Okay and I like onions so I put a lot of those in there and beautiful red pepper. That’s a nice color and punch. A lot of crispiness, and then I've added some green onions or scallions spin there what course you are I think or where you live, spring onions, scallions or green onions. I think in California, where I grew up originally, it was green onions. I think up here in the northwest, they call them scallions so and back east, I'm not sure.
Anyway, we give this a nice toss and you know what, I'd looked in my cupboard and I couldn’t find pepitas but if you have some pepitas, that will add a really nice crunch. And that is just really its pumpkin seed and it goes really well but sort of this Mexican theme that we have going.
There beautiful! I'm going to set that aside then we’re going to get started on our dressing. This is fresh orange juice and it’s going to be combined with some passion fruit orange juice. This is from concentrate. We’re going to reduce the orange juice for about two thirds and a half of a cup and that’s going to take probably got five minutes, so I'm going to step over the stove here. And while this is reducing down, I also have the oven going because we’re going to stir off the salmon and then finish it off in the oven but I have it set for about 425 degrees.