Mango-cado Summer Salmon

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I just returned from a business trip to Chicago.  The weather was gorgeous as I strolled along Lakeshore Drive and the Magnificent Mile. Not to mention that Chicago is one of my favorite cities - not only does it look like it benefits from personal maid service (and I mean I would be willing to eat a bite of my favorite food off the streets, obeying the '5-second rule') but it is also one of the friendliest and kindest cities.  Although I was not born anywhere near the midwest nor did I grow up there for any extended period of time, Chicago always feels like home to me.

Upon returning to my current home in Philly, I was greeted by more beautiful weather.  And although Philly has not felt like home to me - even though I have been here for almost 7 years now - I could not complain about the 70-degree weather, nearly cloudless sky, birds singing and geese mating - spring has come and summer is soon behind it.

I was inspired by the last few days of sun, happiness, and warmth which leads me to my newest recipe, Mango-cado Summer Salmon.  It is high in omega-3s from the salmon, which have been shown to have a positive impact on mood, and is rich in fiber and fat-fighting nutrients from the peas, and blend of mango and avocado.  This salad makes 'dieting' easy and makes eating well and healthy a no-brainer.  For anyone trying to get in shape for summer, this salad will help you reach your fitness goals with the right amount of protein, carbs, and fats to keep you satisfied without the calories.

Mango-cado Summer Salmon

• ~3-4 oz salmon, marinated in ~4T lite soy sauce, 1 T brown sugar, 1 T crushed garlic
• 2/3 c peas, steamed and then cooled to room temp
• 1/4 mango, cubed (or buy frozen, as there are some great options from whole foods: www.wholefoodsmarket.com)
• 1/2 avocado, sliced and cubed
• 1/2 cup brown rice
• 2 green onions, sliced
• 4 springs cilantro, chopped
• 3T balsamic vinaigrette dressing
• 2T orange juice 

1. Marinate salmon as indicated above for about 30 min at room temperature, or in the fridge for up to 12 hours (this is the option I tend to choose since I am always traveling for work and live alone...).  When it is done marinating, cook it for 20 min at 350 degrees.

2. Prepare brown rice as indicated on the package.  Once rice is cooked, set aside 1/2 c and allow it reach room temperature

3. Mix peas, green onions, avocado, mango, cilantro, and rice.  Add the balsamic vinaigrette and orange juice and mix.  

4. When salmon is done cooking, allow it to cool a bit (or let it reach room temperature).  Add it to the salad and enjoy!