MEXICAN GLAZED SALMON WITH MANGO SALSA

My big confession, 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, delicious and that I think you’ll love.

You can also make this with chicken if you’re not a fan of salmon.

Serves 2

Ingredients:

• 2 salmon fillets (approx 185g each)

• 2 tbsp brown sugar

• 1 tsp smoked sweet paprika

• 1 tsp onion powder

• 1 tsp garlic powder (or minced garlic)

• 1-2 tsp chilli flakes

• 2 tbsp olive oil

  Salsa:

• 1 large mango, diced

• 1 large avocado, diced

• 200g canned corn kernels (about 3/4 cup)

• 1/2 cup coriander, chopped

• 1/4 cup red onion, finely diced

• 1/2 jalapeño, finely sliced

• 2 tbsp extra Virgin olive oil

• 1 tbsp honey

• 1/2 lime, juice squeezed

• Pinch of sea salt

• Rice for serving

Method:

1. Cook 1 cup of rice according to packet instructions. Drain and set aside to keep warm.

2. For the spice rub: mix together the brown sugar, smoked sweet paprika, onion powder, garlic powder, chilli flakes and olive oil. Feel free to add a little more olive oil if you need it. Rub the spice mix all over the salmon pieces. Set aside while you make the salsa.

3. For the mango salsa: mix together all ingredients and gently toss. Taste test and add more lime or salt, depending on your preference.

4. Heat a medium frypan onto medium heat. Add a little more olive oil to the pan. Place the salmon, skin side down, into the pan. Pan fry for about 3-4 mins each side (depending on how you like it cooked). Remove and keep the yummy juices in the pan.

5. Add some rice to serving bowls. Then add the crispy salmon (pour over the pan juices). Then divide the mango salsa among the bowls.

Serve with a lime wedge.