Lemon Zest Mango Salsa Food

SALMON WITH MANGO-CITRUS SALSA

Steps:

• For salsa, finely grate enough peel from orange to measure 2 teaspoons; finely grate enough peel from lemon to measure 1/2 teaspoon. Place citrus zest in a small bowl. Cut lemon crosswise in half; squeeze 2 tablespoons lemon juice and add to bowl., Cut a thin slice from the top and bottom of orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., Add olive oil, capers, mint, parsley, pepper flakes and 1/8 teaspoon each salt and pepper to lemon juice mixture. Gently stir in mango, green onion and orange sections., Sprinkle salmon with the remaining salt and pepper. In a large skillet, heat canola oil over medium heat. Add salmon; cook 5-6 minutes on each side or until fish just begins to flake easily with a fork. Serve with salsa.

LEMON ZEST MANGO SALSA

Steps:

• Bring a large pot of water to a boil; add 6 tomatoes. Boil tomatoes until skin starts to peel, 1 to 2 minutes. Remove tomatoes with a slotted spoon and place in a bowl of ice water until cool enough to handle, about 5 minutes. Peel skin, cut in half, and remove seeds. Blend seeded tomatoes in a blender until smooth.
• Heat olive oil in a skillet over high heat. Cook and stir 2 cloves garlic until fragrant, 1 to 2 minutes. Add pureed tomatoes, cilantro, and lemon zest; bring to a boil, lower heat, cover, and simmer about 1 hour.
• Place 3 diced tomatoes, green bell pepper, mangoes, onion, and 2 cloves garlic in a large bowl. Pour tomato mixture into bowl; stir to coat. Add lemon juice, vinegar, and habanero peppers; mix well. Chill in refrigerator for at least 30 minutes.

TURKEY BURGERS WITH MANGO SALSA

Steps:

• In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into six patties., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear., Grill buns, uncovered, for 1-2 minutes or until toasted. Place burgers on bun bottoms. Top with salsa. Replace bun tops.

MANGO FRUIT SALSA

Steps:

• If not using the Pampered Chef Manual Food Processor, try and chop your fruit into uniform 1/4 - 1/2" cubes.
• For the mango, I usually peel the skin off first with my vegetable peeler, and chop a small slice off the top and bottom. That way it stays flat on my board as I slice around the pit.
• The pit of the mango is large and flat. When you slice off a bit of the top and bottom, you can see its shape. I usually cut down the two wide sides of the mango first, and then carefully slice down the thinner sides to make sure I get all of the beautiful yellow mango off the pit.
• Ripe mango is very slippery, so carefully slice fruit and dice into cubes.
• Add all fruit to a large bowl.
• Add lime (or lemon) zest and juice.
• Taste, and add agave nectar, up to 1 tablespoons.
• Serve with cinnamon pita chips.

SALMON WITH MANGO AND PEACH SALSA

Steps:

• Lightly spray the grill rack with cooking spray. Preheat the grill on medium high. Or lightly spray a grill pan with cooking spray and heat over medium-high heat. (function() { var a="",b=[ "adid=ada-foodhub-3-682918667", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

SALMON FAJITAS WITH MANGO SALSA

Steps:

• In a bowl, mix mint, mayonnaise, lime juice, ginger, green onion, salt and pepper.
• Add salmon and flake well with a fork .
• Spread lettuce on tortillas.
• Spread mixture of salmon on center of each tortillas.
• Fold the sides of the tortillas on the mixture and roll.
• When ready to serve, cut the tortillas in two if wanted and garnish with the mango salsa.
• Mango salsa : In a bowl, mix chopped mangoes, lime zest, lime juice, green onion, sugar, salt and cayenne pepper.