Patch: Hoboken Foodie Shares Sweet and Spicy End of Summer Recipes
My favorite kinds of meals are the ones that are fresh, flavorful and can be enjoyed any time of year. This spicy yet sweet end-of-summer meal packs nutrients, heat and a very unique flavor that makes it enjoyable during any season.
Salmon is widely known as one of the world’s healthiest foods. Packed with Omega-3’s, including salmon in a healthy diet can lower cholesterol and help to reduce the risk of heart disease. Omega-3’s also contribute to healthy brain function and healthy joints. Salmon can be poached, baked or even grilled, but blackening it helps to seal in flavor with a layer of crunch. Find my favorite blackened salmon recipe for two below:
What you need to create your dry rub:
¾ Teaspoon of: Garlic Powder, Onion Powder,Pepper, Salt, and Paprika.
Half a teaspoon of: Ground Thyme and Cayenne Pepper.
What you need to create your Mango Relish:
1 Large Mango, peeled and diced
2 Habanero Peppers (de-seeded)
1 Large Shallot, Minced
1 Tbsp. Honey
2 Tbsps. Olive Oil
Salt and Pepper to taste
Splash of Red Wine Vinegar
What you need for the main dish:
1 Large Piece of Salmon
1 Cup Lentils
Juice of ½ Lemon
Parsley for Garnish
Step 1: Heat 1 Tbsp of olive oil in a large pan over medium-high heat.
Step 2: Mix all the dry rub ingredients in a small bowl, and spread a little less than half of the mixture evenly over each side of the salmon, patting each side to make sure the rub sticks
Step 3: Once the oil is hot, lay the salmon down flat on one side, searing it until it turns a nice golden brown color (about 4 minutes), then flip and repeat on the second side. Add the remaining rub while cooking.
*Depending on your preference, feel free to sear the salmon for longer. The longer you keep it on the heat, the darker the golden-brown color will be.
Step 4: Remove the Salmon from the pan and transfer to an oven preheated at 400 degrees (bake for about 20-30 minutes, depending on preferred level of doneness). Simultaneously boil 2 cups of lightly salted water and add one cup of lentils. Let simmer slightly covered for 30-40 minutes.
*Lentils are packed with health benefits that make this legume a perfect side dish. They contain dietary fiber, folate, vitamin B and are a great source of iron. They also have the third-highest level of protein by weight of any legume.
Step 5: Combine mango, habanero, shallot, oil and honey in a blender. Pulse once or to incorporate the ingredients but not blend them completely. Set aside.
*The sweet, pulpy taste of the mango will blend perfectly with the heat of the habanero. If you’re not a big fan of heat, feel free to remove all the habanero seeds and discard before blending.
Step 6: Once Salmon is cooked through, serve over lentils with mango habanero relish and garnish with parsley and lemon juice.
Serve and enjoy!