Enjoy fish? If so, you’ll want to try out this refreshing and lighter alternative on behalf of BluGlacier and Oshen Salmon. You can learn more about the companies by visiting their official websites. The guest-post recipe will yield approximately 4 servings and takes less than 1 hour to make from start to finish. Perfect for a summertime weekend lunch or anytime dinner.

Salmon Kebabs with Fresh Mango Salsa Recipe

12 ounces of salmon
1 zucchini
1 squash
1/2 purple onion
1/2 red bell pepper
1/2 green pepper
1 tbsp adobo seasoning
1 tbsp creole seasoning
1 tbsp garlic powder
1 tbsp extra virgin olive oil
Kebab skewers

Salsa

1 mango (frozen is OK)
1 jar of your favorite salsa

Dice up all fresh produce and place into a large bowl. Throw in dry seasoning and extra virgin olive oil. Add the salmon chunks and mix together. Let marinate for at least two hours. For more flavor, consider marinating for up to 24 hours.

Place the salmon chunks and produce on kebab skewers and bake at 375 degrees or pan fry in a large skillet on medium heat.

For the salsa, simply dice the mango and add it into your favorite salsa mix. Similar to the salmon, let marinate for up to 24 hours.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!

Enjoy fish? If so, you’ll want to try out this refreshing and lighter alternative on behalf of BluGlacier and Oshen Salmon. You can learn more about the companies by visiting their official websites. The guest-post recipe will yield approximately 4 servings. Light and refreshing for your summertime meals.

Salmon Tartare with Mango Recipe

2–3 salmon fillets
1 fresh and ripe mango
1 green lime
1 lemon
Olive oil
Chive sprigs
Nuts
“Fleur de Sel” (French sea salt or any sea salt of your choosing)
Crushed pepper
Pastry rings

Slice salmon. Peel mango and cut into thin slices. Rinse and chop chives. Mix chives with chopped salmon and sliced mango. Sprinkle with lemon and lime and a dash of olive oil. Add some salt and pepper. Keep cool for three hours.

Top tartare with chopped nuts. Mold tartare into pastry ring and place on four plates, packing the mixture well. Carefully remove the circle and serve immediately.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!