Chili Lime Salmon with Mango Salsa
This Salmon with mango salsa is sweet, tangy, and perfect for a summer dinner. The
Servings 4 Servings
Ingredients
Mango Salsa
- 1 cup fresh mango finely diced, about 4 mangos
- ¼ cup red bell pepper finely chopped, about ¼ a bell pepper
- 2 tablespoon red onion finely chopped, about ¼ of a samll onion
- 2 tablespoon fresh cilantro chopped
- ½ jalapeño seeded and finely diced
- Juice form ½ a lime
- pinch salt
Chili Lime Salmon
- 1 ¼ pounds salmon preferably wild caught*
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ¼ teaspoon cumin powder
- ¼ teaspoon table salt
- 3 cups cooked rice
Chili Lime Glaze
- 2 tablespoon lime juice about 1 lime
- 1 tablespoon honey
- ¼ teaspoon red pepper flakes
- ¼ teaspoon chili powder
- ½ teaspoon cumin powder
- ¼ teaspoon table salt
- 1 tablespoon cold butter cubed
Instructions
- Combine the ingredents for the Mango Salsa in a medium bowl. Mix well and set aside.
- Preheat oven to 375F and place salmon on a baking sheet.
- In a small bowl, mix 1 tablespoon of olive oil, 1 teaspoon of chili powder, ¼ teaspoon of cumin powder, and ¼ teaspoon of salt. Coat the salmon in the olive oil.
- Bake the salmon in the oven for 9-17 minutes or until it flakes easily with a fork.* If you are using frozen salmon, make sure it has completely thawed. Salmon should be cooked to a minimum internal temperature of 145°F to ensure it is done.
- When the salmon has 7 minutes left, make the chili lime sauce. In a small saucepan over medium heat, combine the lime juice, honey, red pepper flakes, ½ teaspoon cumin powder, ¼ teaspoon chili powder, and the remaining ¼ teaspoon of salt. Allow the mixture to reduce by about half.
- Remove the saucepan from the heat and add the cubed cold butter. Swirl the pan until the butter melts completely and the sauce is smooth. Set aside until the salmon is done.
- When the salmon is done, generously brush it with the chili lime sauce. If the glaze has become too thick, heat it over low heat until it is thin enough.
- Serve the salmon over a bed of rice and top with the mango salsa.
Notes
Frozen Salmon: If you are using frozen salmon, make sure it has completely thawed and reduce the cooking time to 7-9 minutes.
Common Mistakes: Overcooking the salmon can make it dry. Keep an eye on it and test for doneness by checking if it flakes easily with a fork.
Nutrition
Serving: 1Serving | Calories: 501kcal | Carbohydrates: 46g | Protein: 38g | Fat: 18g | Fiber: 2g | Sugar: 11g
