Baked Salmon with Mango Ceviche
Makes 4 servings
For the mango ceviche:
1 large ripe mango, peeled, pitted, and finely chopped
1/2 medium white onion, finely chopped
1 — 2 tablespoons chopped fresh cilantro
1/2 red jalapeno, seeded and finely chopped
1/8 teaspoon fine grain sea salt
Juice of 1 1/2 limes
For the baked salmon:
1 pound Verlasso salmon, cut into 4 pieces
Coarse-grained sea salt
Freshly ground black pepper
1. Preheat the oven to 450 degrees
2. Make the mango ceviche: Put all of the ingredients for the mango ceviche in a bowl and toss everything together to combine. Cover the bowl with plastic wrap and place in the refrigerator for 20 to 30 minutes to chill and marinate.
3. Make the baked salmon: Season the salmon with a sprinkle of salt and pepper. Place the pieces of salmon, skin side down, on a non-stick baking sheet, or a baking sheet lined with a silicone baking sheet. Bake the salmon in the preheated oven until it is cooked through, about 12 to 15 minutes. Serve topped with the mango ceviche.
*Recipe Notes: Can’t take the heat? No worries! Use 1/4 of a red jalapeno, or ditch it altogether!