Salmon with Mango Salsa

This recipe combines the richness of salmon with the freshness of mango salsa, creating a vibrant and healthy dish packed with flavor and nutrients.

Ingredients:

• 4 salmon fillets
• 2 ripe mangoes, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 jalapeo pepper, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Warm up the grill over medium-high heat

Add salt and pepper to the salmon fillets

Peel and dice the mangoes

Add the red bell pepper, red onion, jalapeo pepper, cilantro, lime juice, and olive oil to a bowl

Add pepper and salt to taste

Combine well by mixing

On a grill, cook the salmon fillets for four to five minutes on each side, or until they are done and have a little char on them

A mango salsa should be put on top of the grilled salmon

Have fun!

Roasted Cabbage Salad with Brown Butter Croutons

The flavors and textures in this Roasted Cabbage Salad with Brown Butter Croutons go so well together. The roasted cabbage wedges give the salad a sweet and nutty taste, and the brown butter croutons give it a satisfying crunch. This salad has mixed greens, Parmesan cheese, pine nuts, and a tangy balsamic vinaigrette that coats it. It can be a side dish or a light meal by itself.

Ingredients:

• 1 small green cabbage, cut into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 slices of bread, cubed
• 4 tablespoons unsalted butter
• 4 cups mixed greens
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• For the dressing:
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Preheat your oven to 400F 200C

Place the cabbage wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper

Roast for 25-30 minutes, or until tender and slightly caramelized

While the cabbage is roasting, prepare the croutons

In a skillet, melt the butter over medium heat

Add the cubed bread and cook until golden brown, stirring frequently

Remove from heat and let them cool

To make the dressing, whisk together olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper in a small bowl

Once the cabbage is done roasting and the croutons have cooled, assemble the salad

Place mixed greens on a serving platter, arrange the roasted cabbage wedges on top, sprinkle with Parmesan cheese, toasted pine nuts, and the brown butter croutons

Drizzle the dressing over the salad just before serving

Enjoy your delicious Roasted Cabbage Salad!