I've been on an antipasto and fresh salsa binge. I did quick research on trying to do my own antipasto, but fears of botulism quickly laid that idea to rest. Fresh salsa however - very possible. I had some freezer burnt frozen mangoes and freezer burnt salmon patties. I was able to put together delicious lunches for this week thanks to inspiration from these recipes:
Mango and Avocado Quinoa Salad with Blackened Shrimp
Fish Tacos with Fresh Mango Avocado Salsa
Tom's Blackening Seasoning
Ingredients for Blackening Seasoning:
1 tbsp paprika (I slipped and accidentally put more than expected)
4 tsp dried thyme
2 tsp onion powder
2 tsp garlic powder
1 tbsp stevia
salt to taste
1.5 tsp pepper
1 tsp cayenne pepper
1 tsp dried oregano
0.5 tsp ground nutmeg (not cheap!)
0.75 tsp ground cumin
Blackened Salmon Preparation
1. Put blackening seasoning mix in a container and shake, shake, shake!
Stare at prettyyyyyyyyy colourrrrsssss:
2. Put lightly oiled pan on medium heat.
3. Coat salmon meat in blackening seasoning (save extra seasoning in the container for future blackened meat cooking fun) and cook in the pan. I had freezer burnt patties, so it was only 6 mins per side. Slice cooked meat as desired. I added spinach (of course) and quinoa to mine:
Yum! I used one patty per lunch serving.
Fresh Mango Salsa Ingredients
2 limes
1 avocado
1 mango
1 yellow bell pepper
1 red bell pepper
2 green onions
cilantro to taste
Fresh Mango Salsa Preparation (This takes MUCH LONGER than expected!!)
1. This is the hardest part. Squeeze lime juice out of the limes.
2. Second hardest part. Dice everything.
3. Wonderful easy finale: mix it all up! Store in a container that is leakproof and shakeproof. It tastes great the next day, when the juices are all mingled together.
4. Serve with blackened salmon and anything else you like that goes with salsa :)
Voila! Mango salsa. Gorgeous bright colours to cheer up your workday.
Mango and Avocado Quinoa Salad with Blackened Shrimp
Fish Tacos with Fresh Mango Avocado Salsa
Tom's Blackening Seasoning
Ingredients for Blackening Seasoning:
1 tbsp paprika (I slipped and accidentally put more than expected)
4 tsp dried thyme
2 tsp onion powder
2 tsp garlic powder
1 tbsp stevia
salt to taste
1.5 tsp pepper
1 tsp cayenne pepper
1 tsp dried oregano
0.5 tsp ground nutmeg (not cheap!)
0.75 tsp ground cumin
Blackened Salmon Preparation
1. Put blackening seasoning mix in a container and shake, shake, shake!
Stare at prettyyyyyyyyy colourrrrsssss:
2. Put lightly oiled pan on medium heat.
3. Coat salmon meat in blackening seasoning (save extra seasoning in the container for future blackened meat cooking fun) and cook in the pan. I had freezer burnt patties, so it was only 6 mins per side. Slice cooked meat as desired. I added spinach (of course) and quinoa to mine:
Fresh Mango Salsa Ingredients
2 limes
1 avocado
1 mango
1 yellow bell pepper
1 red bell pepper
2 green onions
cilantro to taste
Fresh Mango Salsa Preparation (This takes MUCH LONGER than expected!!)
1. This is the hardest part. Squeeze lime juice out of the limes.
2. Second hardest part. Dice everything.
3. Wonderful easy finale: mix it all up! Store in a container that is leakproof and shakeproof. It tastes great the next day, when the juices are all mingled together.
4. Serve with blackened salmon and anything else you like that goes with salsa :)
Voila! Mango salsa. Gorgeous bright colours to cheer up your workday.
