Salmon With Mango Salsa (Print version)
Juicy salmon fillets topped with fresh mango salsa, lime, cilantro, jalapeno, and red onion for a fast seafood dinner.
# Ingredients:
For the mango salsa
01 -
2 ripe mangoes, peeled, pitted, and diced
02 -
1/2 cup (75 g) diced red bell pepper
03 -
1/4 cup (35 g) finely diced red onion
04 -
1 small jalapeno, seeded and minced
05 -
1/3 cup (12 g) chopped fresh cilantro
06 -
1 large lime, juiced
07 -
1/4 teaspoon fine salt, plus more to taste
For the salmon
08 -
4 salmon fillets, about 6 oz (170 g) each
09 -
1 tablespoon olive oil
10 -
1 teaspoon smoked paprika
11 -
1/2 teaspoon ground cumin
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon fine salt
14 -
1/4 teaspoon black pepper
15 -
Lime wedges, for serving
# Instructions:
01 -
In a medium bowl, stir together the mango, red bell pepper, red onion, jalapeno, cilantro, lime juice, and 1/4 teaspoon salt. Chill while you cook the salmon.
02 -
Pat the salmon fillets dry. Rub them with olive oil, then season with smoked paprika, cumin, garlic powder, salt, and black pepper.
03 -
Warm a large nonstick or cast iron skillet over medium-high heat until hot. Add a thin film of oil if the pan looks dry.
04 -
Place salmon skin side down if using skin-on fillets. Cook for 4-5 minutes, until the sides are mostly opaque and the skin releases easily.
05 -
Turn the salmon and cook for 1-3 minutes more, depending on thickness, until the fish flakes easily and reaches 145 degrees F for full doneness.
06 -
Rest the salmon for 1 minute. Spoon the chilled mango salsa over each fillet and serve with lime wedges.
# Good to know:
01 -
Serve the salsa cold over warm salmon for the best contrast.
02 -
For milder heat, remove all jalapeno seeds and white ribs.
03 -
The salsa can be made up to 1 day ahead.