Sunday night. I’m almost feeling a sense of relief that soon my life will be back to a very structured routine. School starts on Tuesday. I go back to Tuscaloosa Boot Camp (Hi Mallory!) Tuesday. Back to nightly blogging, homework, late night running, Sunday night cleaning and cooking checklist, and living for Fridays. I’m not ready for the nose dive into stress, but maybe this year will be different. I’ll be doing a boot camp in the mornings, so hopefully I can get through August in one piece. August is typically my lowest mileage month for two reasons: heat and school stress. I plan to change that.
After a summer of poring through magazines (Oxygen and Clean Eating), I’ve got a load of recipes that meet my late summer requirements of quick, clean, and does not require an oven. Tonight, I tried something that I didn’t really think I would like, but looked too good in the magazine. I tried mango salsa. And Im glad I have leftovers!
Sweet Heat Salmon and Mango Salsa
This started out as a regular grilled salmon, but then I got sucked into a Giada at Home show and decided to shake things up a bit.
- Salt/pepper salmon fillets
- Brush with a glaze of agave nectar and chipotle powder. (substitute honey and other spicy rubs)
- On a hot grill pan, coat with oil, cook salmon 5 min. on one side. Brush with glaze and flip for 3 minutes.
- 1 mango-cubed
- 1/4th a red bell pepper chopped
- 1 jalepeno chopped
- 1/4 red onion chopped
- 3 garlic cloves chopped
- juice of 2 limes
- 1 T olive oil
- salt, pepper
- 2 cups broth with lemon juice (2 Tablespoons)
- 2 cups instant rice
- 1 jalepeno
- juice of 1 lime
Cook rice 5 minutes. Add last 3 ingredients. Stir