Seared Salmon & Mango Salsa with Rice Pilaf

We put out a call to our spicy fans to find us a mouth-watering recipe to pair with our unique wine. Our friend Constance Lewis came through with this delightful salmon dish. It’s sweet, spicy, and would make a perfect summer dinner, especially when paired with our Vino de Loco.

Salsa:

1 mango, diced
2 tbsp green bell pepper, minced
2 tbsp white onion, minced
1 roma tomato, diced
1 tbsp cilantro, minced
1 tbsp key lime juice
1/2 tbsp jalapeño, minced
Pinch of salt

Rice:

1 cup long grain white rice
4 tbsp butter
1/2 lemon, squeezed
2 1/2 cups chicken broth
3 sprigs fresh parsley

Salmon:

4 salmon filets (usually 4-6oz. each)
1/2 tbsp. olive oil
2 cloves garlic, minced
Dash of salt & pepper

Directions:

Salsa: Combine in a bowl, cover and place in fridge until other dishes are completed.

Rice: In large skillet, brown rice in butter for 3 mins. Add broth and lemon juice, and cook for 20 mins., stirring occasionally. Salt to taste and top with parsley as desired.

Salmon: Sear salmon for 5 mins on each side in medium-large pan with oil and garlic, or until thoroughly cooked to your liking.

Enjoy: Top with mango salsa and serve with rice!

Makes 4 servings

45 minutes cook time