Sunday, July 8, 2012

Summery Salmon with Mango Chimichurri Sauce

Summer is the best time to enjoy grilling, even if you don't have an outside grill.  I take advantage of my grill pan as often as possible, usually on weeknights when I can put on some fish and then pair it with something healthy.  Immediately intrigued by a recipe I saw in Martha Stewart's Everyday Food magazine, I tried to put a new spin on salmon by serving it with this refreshing mango chimichurri sauce, along with a side of roasted butternut squash with tons of fragrant spices and red onions.

The overall taste was light, but substantial enough to fill you up.  I also loved the freshness of the mango, intermixed with the fresh cilantro and lime juice.  It definitely tasted like summer, and even made a good salsa substitute after all the fish was gone.

Here's the recipe for the salmon with mango chimichurri and then my simple directions on the butternut squash:

Roasted Butternut Squash with Red Onions

(serves 2)

1 package of pre-cut butternut squash (I buy this from Trader Joe's).  Or you can simply cut it yourself into 1 inch cubes.
1/2 red onion, sliced
Olive oil

Salt (I prefer Gardenfreude's rosemary salt)
Ground pepper

Preheat oven to 425 degrees.  Season the butternut squash with salt and pepper, and add two generous glugs of olive oil.  Then mix in the onions and spread on a lined baking sheet.

Bake for about a half hour to 35 minutes.  Turn the squash halfway into the baking process so both sides get golden brown.

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