Mexican Glazed Salmon With Mango Salsa
Mexican Glazed Salmon With Mango Salsa
My big confession is that my husband and I don’t eat salmon. 😱We basically love every other type of fish, but salmon isn’t up our alley. In saying that, I know heaps of my beautiful community LOVE salmon, so I decided to pop together a recipe that is quick, easy and delicious.You can also make this with chicken if you’re not a fan of salmon.
Ingredients
- 2 salmon fillets about 185 g each
- cooked rice to serve
- lime wedges to serve
Spice Rub
- 2 tablespoons brown sugar
- 1 teaspoon paprika smoked
- 1 teaspoon onion powder
- 1 teaspoon garlic powder or crushed garlic
- 1–2 teaspoons chilli flakes
- 2 tablespoons extra virgin olive oil plus extra for frying
Mango Salsa
- 1 mango large, diced
- 1 avocado large, diced
- 3/4 cup canned corn drained
- 1/2 cup coriander leaves chopped
- 1/4 cup red onion finely diced
- 1/2 jalapeño finely sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1/2 lime juice squeezed
- pinch sea salt
Instructions
- For the spice rub: Mix all the ingredients in a small bowl. Feel free to add a little more olive oil if you need it. Rub the spice mix all over the salmon pieces. Set aside.
- For the mango salsa: Mix all the ingredients in a bowl and gently toss. Taste and add more lime or salt, depending on your preference.
- Heat a medium frying pan over medium heat. Add a little olive oil to the pan. Place the salmon, skin side down, into the pan. Fry for about 3–4 minutes each side (depending on how you like it cooked). Remove and keep the yummy juices in the pan.
- Add some rice to serving bowls. Then add the crispy salmon and pour over the pan juices. Divide the mango salsa among the bowls and serve with lime wedges.
Nutrition
Calories: 951kcalCarbohydrates: 75gProtein: 42gFat: 59gSaturated Fat: 8gPolyunsaturated Fat: 10gMonounsaturated Fat: 37gCholesterol: 94mgSodium: 340mgPotassium: 2009mgFiber: 19gSugar: 37gVitamin A: 2196IUVitamin C: 61mgCalcium: 220mgIron: 7mg
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