In Tucson, chef-owner Janos Wilder offers cumin-flavored rice pilaf and grilled zucchini with the fish. Flan is a good finale.

1 10-ounce mango, peeled, pitted, diced
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1 tablespoon fresh lime juice
2 teaspoons minced seeded serrano chili
1 teaspoon grated lime peel
1 garlic clove, finely chopped
2 tablespoons olive oil
2 6-ounce salmon fillets

4 Comments on Inspiration: Note to self

  1. neanahe says:

    I don’t know, the idea of healthy Mexican food kind of ruins it for me. I always associated Mexican food with decadence and forbidden pleasures…

    • B.E.M. says:


      Well, when I am cooking for myself I NEED to eat sorta healthy. My tummy doesn’t like things to be too greasy et al

      I DO actually use sour cream et al. I just LOVE these salsa recipes and all the fish stuff too. yumm!

  2. Mmmm, that sounds tasty, I’m going to have to try this one of these days! Thanks for sharing.:-]

  3. mmmmm…mango!

    mango salsa is devine!

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