Mango Salsa

Mango Salsa




For the salsa:



* 1/4 cup olive oil, plus extra for greasing the baking dish

(They used 1/2 C, but for Game On use only 1/4)

* 3 garlic cloves, finely minced

* 1/4 C lime juice (from about 2 limes),plus 2 limes cut into wedges, for serving

* 1 teaspoon salt

* 1 teaspoon freshly ground black pepper

* 2 mangoes, peeled, fruit cut off seed and diced

* 1 red bell pepper, halved, seeded, and finely diced

* 1 green bell pepper, halved, seeded and finely diced

* 1 yellow bell pepper, halved, seeded and finely diced

* 1 large red onion, halved and finely chopped

* 1 serrano chile, finely chopped, optional

* 1/2 cup finely chopped fresh cilantro leaves

* 1 (15-ounce) can black beans, drained and rinsed



1 1/2 lb Salmon



Makes 5 servings.



For the salsa:

Peal garlic with a large knife smash the garlic, add the salt and some of the oil and continue to cut on the cutting board. Then press down with the flat side of the knife to release the juices.



Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat. Add the beans and gently toss everything together.



***A trick for the garlic is to take the a fat knife and smush (for lack of better word) the garlic into corse salt and oil. It really brings out the flavor.



Salmon taste better cooked on the grill, on a on a flank. But you could cook it however you like. Squeeze fresh lemon juice on it while cooking.



(If you don't like Salmon, most fish would taste good. Or even better, Shrimp would be AMAZING. I think I might make that today.)



Serve over a big bed of Romaine.