Impress Your Guests! - Salmon + Mango

Salmon Topped with Fresh Mango Salsa

Photo of my salsa courtesy of Tammy Venezia Photography 2016

Blogging all things SALSA & entrees. A favorite of my blog followers is topping baked salmon with fresh mango salsa. You can also experiment using over other types of baked or grilled fish such as tilapia, tuna and others. I have topped fresh mango salsa over over grilled shrimp, also.

Photo of my salsa courtesy of Tammy Venezia Photography 2016

It was my catering friend, Erin, that first recommended to me to experiment with fruit salsas. She made her own fresh peach salsa to use in her entrées in her catering business. Then I ventured into experimenting with fresh mango salsa. There are over 500 varietals of mango and each has its own unique flavor and texture. I find the yellow champagne mango the best for mango salsa. It has a soft texture like a peach and is sweet. It adds a great offset to the savory flavor of salsa. Champagne mangoes are only available 4 months of the year based on your region.

Photo of my salsa courtesy of Tammy Venezia Photography 2016

You will find many restaurants are incorporating fresh fruit salsas and pico de Gallo into their meal entrees. I believe it can add a great variety of tastes to enhance the seafood. When making fresh salsa you can combine other fruits with the mango to add an explosion of flavors. A few fan favorites are mango/pineapple/peach salsa, mango/strawberry salsa, mango/cantaloupe salsa. The possibilities are unlimited!

Photo of my salsa courtesy of Tammy Venezia Photography 2016

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Fresh Mango Salsa is a great way to add flavor to your seafood. It is the perfect way to #getcreativeinthekitchenwithsalsa from #LisasPointOfView.