• Jessica

Mega Kiwi Mango Salsa with Salmon

Quick and easy 5 ingredients Fresh Mega Kiwi Mango Salsa made in only 15 minutes! Raw ingredients, fresh flavors, sweet & salty, with a little heat.

Mangoes and Mega Kiwis…two fruits that have made a permanent spot in our home for the winter. And I’m not talking about 1-2 mangoes or Mega Kiwis here and there, but cases of mangoes in our house at any given time, and large boxes of Mega Kiwi.


This recipe is perfect for chips as an appetizer, it also goes great on tacos, chicken, and salads! My preferred use of this amazing combo of fresh ingredients is with salmon and rice. It gives me a taste of summer, and the coast, during the winter.


Ingredients for Salsa:

1 cup mangoes , finely diced

1 cup kiwi , finely diced

1/3 cup red onions , finely diced

1/3 cup fresh cilantro , finely chopped

1 small fresh green jalapeno , finely diced (optional)

1/2 tbsp fresh lemon juice

1-2 pinches salt

Directions:

Combine all the ingredients in a bowl.

Add more or less jalapenos for added spice. Adjust the amount of salt/lemon juice if needed.

If possible, store in the fridge for a few hours or overnight before serving to allow all the flavors to marinate together. If you can't wait, then enjoy right away, this salsa will taste great both ways! Store in an air-tight container in the fridge, it should last a few days.

For the Salmon:

1 lb salmon skinless

1 small can pineapple juice

3 Tbsp soy sauce (more if desired)

2 Tbsp honey

Directions:

Preheat the oven to 425. Combine the juice, soy sauce and honey in a bowl. Whisk well.

Pour a few spoonfuls of the sauce into the bottom of an 8x8 pan, until the bottom is covered.

Place the salmon in the pan and cover with remaining sauce. Let soak until the oven is heated,

then bake for 7 minutes. Carefully flip salmon fillets over and return to the oven, baking another

18-20 minutes, until it is cooked through. Enjoy over rice!





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