Books & Spoons MANGO SALSA SALMON WITH ROSEMARY POTATOES

I am a big fan of mango as well as salmon, and to put them together with some kick in the sauce, generated a meal that I called dangerously delicious because one (read: me) ended up eating more than was planned. 
But if you are lucky enough to have leftovers from this meal, you can put them together, cold, for the next day's lunch, and have a delicious and tasty meal ready to eat as it is. 

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I put the cut potatoes in a bowl with a dash of rosemary, thyme, and sage with salt and pepper and olive oil. Tossed them well so the seasoning was evenly distributed, and set in an aluminum foil on an oven dish. 
The mini peppers and mini cucumbers we have had on the local market are full of taste and flavor, more so than full grown products ever. I have become a fan of them and use them where ever I can, now on the side of the fish and potatoes. 

After putting salt and pepper on the salmon slices, I smother them with the hot mango salsa, tossed few red peppers on top of the salsa, and set in the oven with the potatoes. 
The goal with the size of the potatoes is that they are done at the same time as the fish, that took in my oven about 30 minutes. 
If you don't want to prepare the mango salsa yourself, most well-stocked grocery stores sell a ready made salsa. Just make sure it is not milk product based (sour cream), and the ingredients in it tolerate baking (no cucumbers in it, for example). If using a ready made salsa, this meal is easy to prepare in just minutes time before setting it in the oven for about 30 minutes.
Like said, it was a delightful meal, with lots of flavors and appetizing colors. A great idea to prepare for your mom - if your country is celebrating Mother's Day this weekend!
I hope you enjoy it. Till next time
~ Cheers!

HOT MAONGO SALSA

• 1/2 cup        jalapeño jelly
• 3 TBLS       fresh lime juice
• 2 1/2 cups  chopped peeled pitted mango
• 1 1/4 cups  chopped red bell pepper
• 3/4 cup       chopped red onion
• 1/3 cup       chopped fresh cilantro
• 1                 minced jalapeño chili

1. Whisk jelly and lime juice in large bowl.
2. Mix in all remaining ingredients.
3. Season to taste with salt and pepper.
4. Can be made two hours ahead of time
5. Store covered and chilled