Mango Salmon

mango salmon on plateSalmon and mango pan fried in coconut oil!

Serves 2-3 people (about 1/4 pound salmon each)

mango salmon ingredients.JPGIngredients:

3/4 pound salmon filet

1 – 2 tsp coconut oil. I used the virgin oil with coconut flavor

1/2 Manila mango, sliced

1/2 small lemon

1/2 tsp butter

Directions:

Melt 1 tsp coconut oil over medium heat in heavy frying pan. I use my cast iron skillet.

Put salmon fillet in, skin side down. Add mango slices. Cover skillet for about 3-4 minutes until the skin is well cooked.

mango salmon in panFlip salmon over and ease skin off with a metal spatula. Spread a little bit of butter on top of the salmon and squeeze some lemon on.

Add another tsp of coconut oil to the pan and flip the mango slices over. Cover pan and let cook for another 3-4 minutes until the salmon is starting to cook through. Flip the salmon over and spread a bit more butter on top and squeeze some more lemon on it and the mango slices.

Cut salmon into portions and serve with mango slices on top.

 

 

Mango, Que Rico El Mango

(with apologies to Perez Prado)

Summertime brings fresh ripe mangoes at low prices to the produce markets.

Peel them with a sharp knife or vegetable peeler, cut the firm yet soft fruit.

Eat them as is, and let the juice run down your chin as you suck the last bit of goodness from the pit.

Sprinkle the slices with lime juice, sea salt, and chili powder or cayenne to highlight the flavor. You can use Tajín (ta-HEEN), a condiment with chili powder, dried lime and salt, which can be purchased at Mexican grocers.

Put fresh slices in a frosty Mango Lassi

Mix with barbecued shrimp for

or make Sticky Rice with Mango with sweet coconut milk for dessert.

However you enjoy it, you will agree, “¡Que rico es!”

Did you ever seen a (Mango) Lassi?

This thick and sweet Indian smoothie is a refreshing treat on a hot summer’s day. It’s low in fat and sugar. The yogurt and lime juice give it a nice tang. I sprinkle a little Tajín, (chili powder with dried lime and salt), on top for zing and added complexity. (I buy Tajín at Mexican grocery stores). For a special treat, take a bite of dark chocolate and hold it in your mouth while sipping the lassi.

Right now there are ripe mangoes at a good price at the corner markets and produce stores. When I can’t find them I use frozen mangoes from Trader Joe’s. You can substitute sugar for the agave if you prefer.

I prefer the lassi made with dairy products, but since I’m lactose intolerant, I have to use lactose-free milk. I couldn’t find that at work the other day, so made it from coconut water and coconut milk. It was pretty good. Here are both recipes:

Use 2 ripe, soft (but not mushy) mangoes. Refrigerate ingredients before using, or add ice to cool down the drink.

Dairy Lassi:
2 cups fresh or frozen mango (2 medium or one large mango)
¼ banana (¼ cup)
½ cup 1 % milk
½ cup nonfat plain Greek or Mediterranean yogurt (I buy Karoun brand at Middle Eastern markets)
½ tsp lime juice
2 tsp agave nectar

 Combine ingredients in blender. Pulse until fruit breaks up, and then liquefy Lassi. If using fresh mango, add some ice until desired coldness is reached. If it is too thick, add more milk. Sprinkle a bit of Tajín on top.

Because the coconut water I buy has sugar in it, I don’t add any more sugar to this lassi. Drink the rest of the can for a refreshing treat!

Coconut Mango Lassi (vegan)

2 cups fresh or frozen mango (2 medium or one large mango)
¼ banana (¼ cup)
½ cup coconut water (I use canned coconut water with added pulp)
½ cup coconut milk (use low-fat for fewer calories)
½ tsp lime juice

 Combine ingredients in blender. Pulse until fruit breaks up, and then liquefy lassi. If using fresh mango, add some ice until it reaches desired coldness. If it is too thick, add more coconut water. Sprinkle a bit of Tajín on top.

Sticky Rice with Mango

This is one of my family’s favorite desserts. It’s actually quite easy to make. My friend Jenny uses a traditional Lao rice steamer basket to make her sticky rice. Since I don’t have that, I used my rice cooker. I played around with her recipe, and used coconut water to cook the rice in.  I used the water that had little pieces of pulp in it. It has a little sugar in it, but it’s not too sweet. (It’s also delicious to drink.) You could even get a fresh coconut and use the water from that. You can get glutinous rice from Southeast Asian grocery stores and from Berkeley Bowl.

This is best served warm.

Serves 6

1 1/2 cups sticky rice (glutinous rice)

One 10.5 oz can coconut water (with pulp is nice)

13.6 oz can coconut milk

2 Tb  sugar

Add sticky rice to coconut water and cook the mixture in a rice cooker until done.

Warm the coconut milk (low-fat has fewer calories, regular is much richer) and stir in sugar. Bring to a simmer but do not boil.

Peel a mango with a sharp knife. Cut into pieces.

Spoon out about 1/3 cup of rice in a bowl. Pour the milk mixture over it. Top with a few slices of mango. Enjoy!