Wild salmon with ripe mango

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Adding ripe mango to wild salmon makes for a sweet and savory meal.

The fresh, wild-caught fish came from the northwestern United States, but I found the other ingredients in my kitchen and garden.


I picked up another large fillet of wild sockeye salmon at Costco Wholesale in Hackensack on Monday ($7.99 a pound), and prepared it for dinner with lemon juice, coarsely ground Aleppo red pepper, chopped fresh herbs and slices of intensely sweet Champagne mango.


I took out two rare portions after about 10 minutes in a 375-degree oven and the rest cooked through in 15 minutes.


The sweet mango was delicious hot and contrasted nicely with the bite of the red pepper and the peppery chopped basil, oregano and rosemary.


The skin-on fillet weighed about 1.75 pounds and yielded seven portions, which I placed in a baking pan lined with aluminum foil that was coated with cooking spray. I placed the mango between the portions.


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First, I squeezed on lemon juice, then added the ground red pepper, then topped the portions with the chopped herbs. I used mango, because I couldn't find ripe peaches at ShopRite or Costco.


I ate my fish with a big salad, and my wife and son had theirs with leftover yellow rice and sliced cucumber. 


I've been having a love affair with the wild salmon that has been available at Costco since late May. It makes a delicious, nutritious meal I can put on the table in 15  minutes or less.


On my trip to Costco, I also picked up 6 pounds of large white-flesh peaches from California ($8.99), 5.5 pounds of large Gala apples from Washington State ($6.99),  2 pounds of Roma hothouse tomatoes from Canada ($3.29), 1 pound of Earthbound Farm Organic Spring Mix ($4.79) and Manchego sheep's milk cheese from Spain ($8.29 a pound).