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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.
Member Free
Servings 2
Calories 951

Ingredients

  • 2 salmon fillets about 185 g each
  • cooked rice to serve
  • lime wedges to serve
  • 2 tbsp brown sugar
  • 1 tsp paprika smoked
  • 1 tsp onion powder
  • 1 tsp garlic powder or crushed garlic
  • 1-2 tsp chilli flakes
  • 2 tbsp extra virgin olive oil plus extra for frying
  • 1 mango large, diced
  • 1 avocado large, diced
  • 0.75 cup canned corn drained
  • 0.5 cup Fresh coriander chopped
  • 0.25 cup red onion finely diced
  • 0.5 jalapeño finely sliced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 0.5 lime juice squeezed
  • pinch sea salt
US Customary - Metric

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.
    2 salmon fillets, 2 tbsp brown sugar, 1 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1-2 tsp chilli flakes, 2 tbsp extra virgin olive oil
  • 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.
    1 mango, 1 avocado, 0.75 cup canned corn, 0.5 cup Fresh coriander, 0.25 cup red onion, 0.5 jalapeño, 2 tbsp extra virgin olive oil, 1 tbsp honey, 0.5 lime, pinch sea salt
  • 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.
    2 salmon fillets, 2 tbsp extra virgin olive oil
  • 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.
    cooked rice, 2 salmon fillets, lime wedges