MI Coop Kitchen

Smoked Salmon & Mango Salsa

Recipe by
Ontonagon County REA  
20 min.
Prep: 20 min. | | Servings: 6

Ingredients

  • 1/4 pound piece smoked salmon, cut into 1/4″ diced
  • 2 ripe Hass avocados, halved, pitted, peeled, and cut into 1/4″ diced
  • 1/4 cup diced vine-ripened tomato
  • 2 tablespoons finely diced purple onion (rinsed, if you like a milder flavor)
  • 1 large, ripe mango, cut into 1/4″ diced
  • 1 jalapeño chili pepper, minced
  • 1/2 bunch fresh cilantro, chopped
  • juice of 1 lime, or 2 tablespoons bottled juice
  • 2 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground pepper
  • tortilla chips

Directions

  1. In a bowl, combine salmon, avocado, tomato, onion, mango, jalapeño, cilantro, and lime juice. Gently fold together. Add olive oil and season to taste with salt and pepper, and gently fold again.
  2. Spoon about 1 tablespoon onto each tortilla chip (Tostitos Scoops work well for this).  Arrange on a platter. Or keep in bowl and serve with chips, if you prefer.
  3. Serve immediately.
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