Mango Salsa Salmon
Looking for a bright, fun way to spice up salmon? This sweet, tropical twist with mango salsa will give you everything you didn't know you needed.
EXPRESS LANE tips:
Try frozen mangoes instead of slicing and peeling fresh mangoes. Frozen salmon is just as delicious and nutritious as fresh salmon; simply defrost ahead of time. No basting brush? Spoon garlic oil over fish.
Add pasta, brown rice, or the cilantro lime rice from the Tropical Pineapple Chicken and Cilantro Lime Rice Bowl. Mango salsa also makes a great dip or salad dressing—or stir it into mashed avocado for a twist on traditional guacamole.
- 2 mangoes, peeled and diced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium avocado, diced
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped red tomato
- 2 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/2 Jalapeno, seeded and diced
- 4 6oz. skin-on salmon filets
- 2 tbsp Minced Garlic
- 1/3 cup extra virgin olive oil
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper, optional
1. For the Mango Salsa
1) In a bowl, combine ingredients and stir.
2) Garnish with cilantro. Cover with plastic wrap or aluminum foil and set aside.
2. For the Salmon
1) Place brush salmon skin-side down on your work surface.
2) In a small bowl, combine olive oil, garlic, garlic power, salt, black pepper and cayenne pepper. Mix well.
3) Using a basting brush, dip into olive oil mixture and brush onto salmon.
4) Preheat a medium-sized non-stick skillet or pan over medium-high heat.
5) Place salmon into a pan with the skin side up and sear for about 4 minutes. Avoid moving your salmon to get a crispy, golden crust.
6) Gently flip your salmon onto its side and sear for 1 minute. Repeat on the other side.
7) Flip to skin side down and cook for about 2 additional minutes. Remove from heat and transfer to a plate.
8) Top with mango salsa and enjoy!