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August 10, 2017



Grilled chili lime salmon and mango peach salsa sits on a bed of creamy grits in this light summer dish. The slight heat of the chipotle chili pepper perfectly balances the sweetness of the mango and peach salsa. I use fresh fruit but swapping it out with canned fruit will easily make this a 30-minute meal!

Chili Salmon With Peach Mango Salsa and Grits
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Woo hoo!! I'm excited—it's going to be staycation time with visitors next week! The extended weather forecast is continually changing, but I don't really care, because it is going to be a full week of family, fun, food, and a few drinkie drinkies!!

Hopefully, I will get in my first beach day of the summer too! I have gone on a whale watch, which was awesome, because we saw a season record of 47 breaches. Unfortunately, due to the recurring cool and rainy weather and family commitments I have not had a beach day. So, next week, we are going to do something about that! I am not a sun worshiper, but I enjoy the sea breeze and the sight and sound of the beach under the protective shade of a sun umbrella. My husband calls me a weirdo because I want to go to the beach just to spend the entire time avoiding the sun. That's okay. I'm thankful loves all of my weird quirks anyway! 😊

Chili Salmon With Peach Mango Salsa and Grits

Before I switch to vacation mode, here is a little dish I would like to share this week. It is a breeze to put together and can easily be made during busy weeknights. 

Chili Salmon With Peach Mango Salsa and Grits

If I had to pick, the salsa is the component that takes the most time because the fruits and vegetables need to be washed, dried, and chopped. (Washing all fruits and vegetables is a must in my kitchen.) I use fresh mango and peach, but to save on time, you can use canned...just drain and add the chunks into the mixing bowl. 

Chili Salmon With Peach Mango Salsa and Grits

The salmon can be cooked on an outdoor grill or if indoors, on a grill pan. A 1-inch fillet or steak requires only 6-10 minutes. And quick 5-minute grits helps this meal come together in no time. To make this dish extra light and healthy, use reduced fat milk or milk and butter substitutes.

Chili Salmon With Peach Mango Salsa and Grits

I have tried both ground chili pepper and ground chipotle chili pepper on the salmon rub, and the latter is the clear cut winner. The heat it provides really works well with the sweetness of the mango and peach. The slight heat makes the whole dish pop. So, I recommend you stick with the chipotle chili pepper, but if you have no tolerance for heat then use regular chili pepper. 

Chili Salmon With Peach Mango Salsa and Grits

Happy weekend everyone!!



For the salmon wet rub:

3 tbsp. olive oil
1 tsp.ground chipotle chili pepper
1/4 tsp. black pepper
1 tsp. salt
2 tbsp. fresh squeezed lime juice
4 6z. salmon fillets

For the salsa:

1 (about 1 1/4 cup) large mango, diced
1 (about 1 1/4 cup) peach, diced
1/4 cup chopped purple onion
1/4 cup chopped cilantro
2 1/2  ore more of fresh squeezed lime juice *
1/8 tsp. ground chipotle chili pepper
1/8 tsp. salt

For the grits:

1 cup quick 5-minute grits, uncooked
2 cups water
2 cups whole milk or half and half
1 tsp. salt
3 tbsp. butter


Combine all the salmon rub ingredients, minus the salmon, in a small bowl.  Rub onto both sides of the salmon. Set aside to rest for 15 minutes.

Combine all of the salsa ingredients in a mixing bowl. Stir to combine. Set aside.

Preheat grill to medium high. Place salmon with the skinless side down if using fillets with skin. Cover and grill for 4-6 minutes or until salmon is cooked 50%-60% percent up the sides. Turn over and cook of 4-6 minutes longer or until the sides are cooked through. Do not over cook. Allow to cool 5 minutes before serving.

Heat water and milk to slight boil. If it comes to a hard boil, remove from heat immediately to prevent boiling over. Reduce heat to medium low and gradually stir in grits. Cover. Cook, stirring occasionally, for 5 to 7 minutes, or until grits are soft and creamy. 

To serve, place a scoop of grits at a bottom of a serving bowl. Top with salmon fillet and scoop of salsa.

Makes 4 servings


1) Adjust the amount of lime juice according to the sweetness of the mango and peach. Super sweet fruit will require more lime juice as you want to have an equal ratio of sweet/sour taste.

2) For a shortcut, use canned mango and peaches, drained.

3) Grits may thicken upon standing. Add a splash of milk to restore creaminess.

4) Add more chipotle chili pepper if you like heat.

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August 03, 2017



Jinkies!! Did you know that perfectly crispy potato chips can be made in the microwave? Yes, they can! Delicious homemade chips without using a hot oven and without deep frying is possible. I had to try it myself, and now I'm a believer!

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Hi friends! For some reason I had the urge to channel Velma today. Did you ever watch Scooby-Doo? It's one of the great TV cartoon classics as far as I'm concerned. I used to watch the original series, Scooby-Doo, Where are You!, religiously as a child in the '70s. It ranks up there, next to The Flintstones (you have to love that loudmouth Fred).

Okay, now hat I have dated myself and feeling quite old in the process, let's talk about food. That always makes me feel better!

July 24, 2017



Chocolate Banana Pie with slices of sweet banana and chocolate chips is one of the easiest pies you are going to make. It is a perfect dessert year round and is fantastic served hot or cold.

Image of Chocolate Banana Pie

Hi friends! I am bringing you a blast from the past today. This Chocolate Banana Pie post was originally published in May 2013. The original photos left a lot of room for improvement. It's long overdue, but I am finally taking the time to replace the old pictures.

As stated in the original post, this is the easiest pie I have ever made, and I still believe that today. I made two in the past two weeks for family gatherings. They were a hit, especially with my husband who can't enough of them!

July 13, 2017


Succulent and sweet papaya and blueberries strike a nice balance with the salty prosciutto and feta cheese in this refreshing salad. Mixed greens and maple syrup vinaigrette completes this light but flavorful summer dish.

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Hi friends! I hope your summer is going well. Can you believe that it's already mid July? I hope you are getting all your summer must-do's in because Labor Day will be here before we know it. Yikes!

We have had some hot and very humid days. By humid, I mean feeling like you got dropped into a hot bowl of soup as soon as you step outdoors. Thank goodness for air conditioning is all I'm gonna say!

In this heat and humidity, I gravitate towards lighter and cooler meals. On many nights, salad IS my dinner. Even though I tend to have the same salad again and again, I like to switch it up every now and then. This papaya prosciutto and blueberry salad is my latest creation, and it is a definite keeper!