Dinner Time is Quality Time
Some of my favorite nights are ones that I have dinner ready when Dave, my boyfriend get’s home and we sit at the dinner table chatting about our day. To me that time is priceless and I cherish it so much. We don’t have a family yet, but growing up that was the favorite part of my day when neither my brother or I had an after school activity and dinner would be spent with the family eating and talking about things. When we do have a family I know that will be a tradition and a habit we will do regularly. There is so much value in that. Sitting down and being with the people you love the most in the world and talking about your day either at work, school, or what happened in the world that day.
The busier we get the less we take the time to enjoy the simple things life has to offer us. This is one of those things. You don’t have to be a gourmet chef or make an elaborate meal, but making a home cooked meal and sharing those delights with the close ones in your life that is the ultimate nurturing feeling.
This recipe is simple to prepare and really really good for you and really really good tasting! So take the hour out of your day and prepare this meal in 20-25 minutes and sit and enjoy it with your family. It will be the best thing you did all day!
Honey Lime Mango Pico de Gallo Salmon
- 1.5 lbs Salmon preferably wild caught and skin on
- 2 cloves Garlic minced
- 2 TBLS Honey
- 1 TBLS Shoyu (or light soy sauce)
- 1 tsp Ponzu sauce
- 2 Limes juiced
- Zest of 1 lime
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Mango Pico de Gallo
- 1 Mango ripe, peeled, cut into cubes
- 1 TBLS Red onion minced
- 2 TBLS Cilantro minced
- 1/4 cup Red or Orange Bell peppers minced
- 1/2 Haas Avocado diced
- 1/2 Lime juiced
- Salt to taste
- 1. To prepare the mango pico de gallo, mix together in a bowl the diced mango, minced red onion, bell pepper, cilantro, lime juice, salt, and avocado. Set this aside. This can also be prepared a day or 2 ahead and kept in the fridge in an airtight container. 2. Preheat the oven to 375 degrees. Line a baking sheet with parchment or foil. Place the salmon skin down on the lined baking sheet. 3. In a small bowl whisk together the ponzu, lime juice, shoyu, and honey. 4. Season the salmon with salt and pepper. Add on top of the salmon the lime zest and minced garlic. Drizzle the sauce over the salmon. Bake this in the oven for 20 minutes. Then turn the broiler on and broil for 2-3 minutes. 5. Garnish the salmon with the mango pico de gallo and a squeeze of fresh lime juice. Enjoy!