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Mango Salsa
Joel Lafond,
Executive Chef with the Shaarey Zedek Synagogue Catering Department
Everyone is trying to eat healthier these
days. Part of that is eating more fish. But, if you
add sauce—which is often cream or butter based—to fish, then you've
defeated the purpose.
Here is a nice topper for fish that is healthy and very easy to make. It
goes well with a lot of
fish, but is often eaten with grilled, pan-fried or oven-roasted salmon
and grilled tuna.
Yield: enough for about 4 portions of salmon
or tuna
Ingredients
|
1 |
Ripe Mango, skin
removed, diced small |
|
3 |
Fresh Strawberries,
cut in half, stem removed |
|
6 |
Red Grapes, cut in
half |
|
5 ml (1 tsp) |
Red Onion, finely
diced |
|
10 ml (2 tsp) |
Liquid Honey |
|
5 ml (1 tsp) |
Fresh Parsley, chopped |
|
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Juice of one Lime |
|
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Salt and Pepper to
taste |
Method
Combine all ingredients in a
bowl. Serve salsa at room temperature on or beside portions
of cooked
fish of your choice.
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