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Salmon with Mango-Citrus Salsa


Salmon is so good for us but sometimes it seems oily. The addition of a delicious, fruity salsa helps with this issue.  It adds sweet and salty flavors and, if desired, a little kick of spice. The salsa is also delicious on chicken. Barb L.

Serves: 4 servings, 2 cups mango salsa


1 large navel orange, zested for 2 tsp of zest, peeled and segmented (see below for instructions), segments cut into 1” pieces

½ medium lemon, zested for ½ tsp zest first, then squeezed for 1 Tbsp juice

2 ½ Tbsp Flying Olive Sicilian Lemon, Mango, Pineapple, or a Combination of Choice Balsamic Vinegar

3 ½ -4 Tbsp Flying Olive Gremolata, Lemon, or Blood Orange Extra Virgin Olive Oil, divided

1 Tbsp capers, drained, rinsed, and coarsely chopped

1 ½ tsp minced fresh mint or ½ tsp dried

1 ½ tsp minced fresh parsley leaves

¼ tsp crushed red pepper flakes, optional

1/8 tsp plus ½ tsp salt, divided

1/8 tsp ¼ tsp pepper, divided

1 medium mango, peeled and chopped

1 green onion, thinly sliced

4 salmon fillets, about 6 oz each


To make the Salsa: (you can make it up to 1 day ahead. Be sure to cover it with plastic wrap and store in the refrigerator)

Finely zest the orange peel for 2 tsps. Finely grate enough peel from the lemon to measure ½ tsp. Place the citrus zests in a medium bowl. Cut the lemon crosswise in half and squeeze 1 Tbsp of juice and the Flying Olive Balsamic Vinegar of Choice to the bowl. Stir.

Cut a thin slice from the top and bottom of the orange. Stand the orange upright on a cutting board. With a knife, cut off the peel and outer membrane. Holding the orange over the bowl, cut along the membrane of each segment to remove each segment of the fruit. Cut the segments into 1” pieces.

Add 2 Tbsp of Flying Olive Extra Virgin of Choice, the capers, mint, parsley, pepper flakes, and 1/8 tsp each of salt and pepper to the lemon juice/balsamic vinegar mixture. Gently stir in the mango, green onion, and orange sections.

To make the Salmon:

Brush ½-1 Tbsp of Flying Olive EVOO of Choice on salmon fillets. Sprinkle the salmon with the remaining salt and pepper. In a large skillet, heat the remaining 1 Tbsp of Flying Olive EVOO over medium heat. When the oil begins to shimmer, add the salmon. Cook the fish for 5-6 minutes on each side, depending on thickness, or until the fish just begins to flake easily with a fork (internal temp with an instant-read thermometer should be 120-125 degrees F.)

Serve the fish with about ½ cup of salsa for each fillet.

Submitted by Barb L.