Sorry it’s been so quiet around these parts lately! This summer has been jam-packed busy, which is just the way I like it. It struck me the other day, though, that I really missed taking over the kitchen for the purposes of making something other than cake (more on that in the next post).

I’ve been wanting to do a creative salmon post because a few months ago when I started this blog, one of my five awesome aunts sent me this salmon rub from Seattle! I don’t know if you know this, but Seattle KNOWS salmon. So this rub is basically the bomb.com. It makes making salmon- already one of my favorites because of how simple prep is- even more easy peasy: rub the salmon with the mix, pop the fillet on a skillet heated with a little olive oil, and let cook for about 8 minutes. (I oven-baked the salmon for 15 minutes on 375F, which also worked!).

While salmon is one of my favorite foods, I don’t need to write a whole blog post to tell you how to cook it. So, to add a little sumthin’ sumthin’, I made a mango salsa, recipe from the kitchen of my mum. It’s fresh and summery and sweet and juicey and all things wonderful. (Unless you don’t like cilantro).

Mango Salsa

Ingredients:
1 large ripe mango
1/4 red onion
1 medium tomato
handful of cilantro
Juice from 1/2 lime
Juice from 1/2 lemon
Salt and pepper to taste

Directions:
1. Wash your cilantro and tomato in a colander and set aside to dry.
2. Peel and dice mango into small cubes, about 1/4 inch thick (you can adjust the size of your cubes based on how chunky you like your salsa!). Set aside.
3. Dice red onion and tomato into small cubes. Set aside.
4. Chop cilantro into small pieces, or tear it by hand.
5. Place mango, onion, tomato, and cilantro into a medium sized mixing bowl. Squeeze lime and lemon juices into bowl, and add salt and pepper to taste.
6. Mix everything with a wooden spoon.
7. Serve immediately or place in refrigerator for ~30 minutes to allow the juices/flavors to meld together. Seal and store in refrigerator up to 4 days.