We have a 4 ingredient, “go to” summer salsa that doesn’t need to be dressed up fancy. The flavors just work on their own! The salsa includes mango, red onion, basil and lime juice/zest. You’ve got your sweet mango, acidic lime juice, the bite of the red onion and the fresh basil. No salt and pepper needed 😎
As much as I love to travel and try new foods, I often like try my hand at cooking, so I can apply what I have learned. We have a garlic, lemon and thyme baked Alaskan cod over a bed of spaghetti squash, roasted asparagus, and a mango chutney with red onion, jalapeño, and basil😋
I rubbed the Alaskan cod with a little bit of olive oil, fresh garlic, salt and pepper. I added some sprigs of thyme and lemon juice before popping it in the oven for 15 minutes at 400 degrees. I don’t like to leave my fish in the oven too long, for fear of drying it out or making the fish too tough. So I turn up the heat and give it a short cooking time. The fish was moist, tender and flakey…just how I like it.
The asparagus and spaghetti squash are very simple! I love to keep these ingredients very fresh and in their natural state. I simply cut the spaghetti squash long ways (you need a good knife for this), scraped out the seeds, added a drizzle of olive oil, salt, pepper and then popped it in the oven at 400 degrees for about 40 minutes. If you go any longer, the spaghetti squash will start to get soggy and will lose its beautiful texture.
The asparagus went into the oven at 400 degrees for 15-20 minutes. Simply brushed with some olive oil, a bit of garlic, salt and pepper.
Now for the mango chutney! So refreshing, delicious and simple! I cubed the fresh, bright mango, and added some red onion, jalapeño and basil. I dressed it lightly with a splash of white wine vinegar, salt and pepper. Super simple, healthy and fresh!
Fun tip: So the red onion doesn’t overpower the chutney, drop it in some cold ice water after peeling and chopping. Let it soak for about 10 minutes before adding it to the dish!
Now, who is hungry?!