It's the little things that get me excited. Fruit ripening on schedule, WOO HOO.
This dish is actually one we used to get from time to time at Coogie's Beach Cafe in Malibu. I loved going there, the food was great and the star watching, even better. You never knew who was going to come in there to eat.
Personally I loved their Steak Sandwich, but from time to time we'd order their Salmon with Mango Salsa. The menu now says they poach it, but when we used to order it, it was baked and then sat on top of a lemon beurre blanc sauce and was served with garlic mashed potatoes and asparagus.
And you know, that's just the way I do it now.
For this I used half of a papaya and two mango's, in a fine dice.
Here's a hint about Mango's. They're pretty slippery when you peel them, and I've almost lost appendages trying to cut them after they've been peeled. So now I just cut them down the side, on each side of the pit, and then score the mango as you can see here > > > > > > > > > > > >
and then cut it from the peel.
I then squeezed a fresh lime over it all, and let it sit for an hour before I baked the salmon in the oven. The lime tends to 'punch' up the papaya and adds some lovely notes. I've tried using lemon in the past and it's just not the same. (and I bet this would be totally awesome with a finely minced jalapeno added in, just saying...)
The salmon baked in 400 degree oven for about 15 minutes, until it was just done. I put a pat of butter on top of each fillet, this adds moistness and then I squeezed a lemon over it about 10 minutes into the cooking process. As the salmon was baking, I also mashed some taters and cooked up the asparagus.