Mango Salsa with Sesame Seared Tuna or Grilled Salmon
From Becky Blair
I don’t follow a recipe when making this… I just make it according to how many people there will be, what I have on hand, etc. However, this is a rough estimate of ingredients for two people.
1 fresh ripe mango, diced
About ⅛ of a red bell pepper, small dice
Fresh ginger, chopped fine with a food chopper; about 1 T
Ground cumin and coriander to taste, about ¼ tsp. each
Fresh chopped cilantro; about 1 tablespoon
A squeeze of fresh lime juice
Fresh lime zest; about ½ of a lime
Mix all ingredients together right before serving. This is wonderful served with:
Grilled Salmon:
Prior to grilling, marinate the salmon in a mixture of 1 T rice wine, 1 T soy sauce, & 1 T chopped ginger for about 10 min.
Seared Tuna:
We buy tuna steaks that are about 1” or so thick. Dip all sides in soy sauce,then a mixture of toasted sesame seeds and freshly ground pepper. Sear in a cast iron pan for about 1.5 to 2 minutes on each side.
After cooking the fish, we put some wasabi paste and Thai sweet chili sauce on top, then the mango salsa. We buy the 24 oz. Carabelle brand bottle from the Asian market. It is better, and more authentic, than the goopy stuff you will find at most grocery stores.
Becky’s Asian Slaw with Toasted Sesame Seeds – Serves about 6
Adapted from Toasted Sesame Slaw, Vegetarian Planet by Didi Emmons
We like this salad with Grilled Salmon with Wasabi Paste, Thai Sweet Chili Sauce, & Mango Salsa, Sesame Encrusted Seared Tuna, Chinese Potstickers, etc.
Salad:
1 small green napa cabbage head, sliced thin
1 to 2 large carrots, grated
Chopped fresh chives (to taste)
2 to 4 T. fresh chopped cilantro
Zest of one lime
Add when ready to serve, (after adding the dressing) so they don’t get soggy:
3 T toasted sesame seeds*
3 T dry roasted peanuts
Dressing:
1 T sesame oil
⅓ cup rice vinegar
1 tsp. sugar
2 T soy sauce
1 to 2 T fresh minced ginger (I use a food chopper for this)
½ tsp. red pepper flakes
Mix cabbage with grated carrot and chives. Add cilantro and mix well.
Mix the dressing ingredients in a jar with a lid and shake well. Add the dressing to the salad, mix in seeds and nuts, and serve.
You can usually find sesame seeds already toasted, but if not, toast them in a heavy skillet over medium heat. When they begin to brown, stir until evenly browned. Let them cool on a plate, and then add to the salad. I toast a lot at a time and keep them in an empty spice bottle to have on hand.