Here I’ll show you the most irresistible way to serve chipotle salmon and mango avocado salsa!
This is such a vibrant and flavoursome dinner that comes together in around 20 minutes. I’m confident you’re going to love it. Follow me…
Chipotle Salmon
We’re going to be using boneless skinless salmon fillets for this recipe. To inject some flavour, we’re going to marinate them in a simple chipotle marinade. Here’s what you’ll need:
Chipotle Salmon Marinade Ingredients
- Chipotle Powder – You’ll find this in most supermarkets.
- Extra Seasonings – To create more depth of flavour I also add in some cumin, paprika, onion & garlic powder and salt & black pepper.
- Lime Juice – Lightly tenderises the salmon and adds a boost of flavour.
- Oil – Helps bind everything together and prepares the salmon for frying.
How long should I marinate the salmon for?
I just leave it at room temp whilst I prep the salsa. You can marinate it for up to 20 minutes though.
Pan-Fried Salmon
To cook the salmon, we’re going to pan-fry it. This way you can develop some extra flavour by lightly charring the seasoning. You also get the opportunity to baste the fillets in butter.
Process shots: add seasoning, oil and lime juice to bowl (photo 1), coat salmon (photo 2), add to pan (photo 3), fry, flip then baste in butter (photo 4).
Mango Avocado Salsa
This pairs PERFECTLY with the salmon. The sweetness balances out the chipotle so beautifully. Here’s what you’ll need:
- Mango – I use pre-diced mango but you can use a whole fresh one if you’d prefer.
- Avocado – Perfectly ripe and diced to the same size as the mango.
- Onion – I prefer red onion for its milder flavour and for a pop of colour.
- Coriander/Cilantro – This is a must in salsa! Although if you REALLY don’t like it you can use parsley.
- Jalapeño – You can sub any other green chilli.
- Extra Virgin Olive Oil – Adds a mild background flavour and a silky texture.
- Lime Juice – Brings the salsa to life with a vibrant burst of flavour.
Can I make this ahead of time?
I wouldn’t make it too far ahead of time, just because the avocado will start to brown and the whole thing can get a bit mushy. Having said that, a few hours tightly stored in the fridge will be just fine.
Process shots: add ingredients to bowl (photo 1), stir to combine (photo 2).
Serving Chipotle Salmon
To serve, I love using some coconut rice (microwavable is fine). Just plonk the salmon on top, then spoon over any resting juices and basting butter – don’t waste any flavour! From there, plonk on the salsa and top with lime juice and more coriander if desired.
For another delicious recipe similar to this checkout my Cajun Chicken with Avocado Corn Salsa!
Alrighty, let’s tuck into the full recipe for this chipotle salmon and mango salsa shall we?!
How to make Chipotle Salmon & Mango Avocado Salsa (Full Recipe & Video)
Chipotle Salmon with Mango Avocado Salsa
Equipment
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Large Shallow Dish (for marinating salmon)
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Sharp Knife & Chopping Board
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Medium Sized Mixing Bowl (for salsa)
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Large Non-Stick Pan & Tongs
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Brush
Ingredients
Salmon
- 1 tsp Chipotle Powder (see notes)
- 1/2 tsp EACH: Paprika, Cumin, Onion Powder, Salt
- 1/4 tsp EACH: Garlic Powder, Black Pepper
- 1 1/2 tbsp Extra Virgin Olive Oil
- 1 tbsp Lime Juice (~1/2 lime)
- 4x 120-150g / 4-5oz boneless skinless Salmon Fillets
- 2 tbsp Butter
Salsa
- 250g / 9oz Fresh Mango, diced (see notes)
- 1 medium/large Avocado, diced (flesh should weigh ~180g/6.3oz)
- 1/2 medium Red Onion, finely diced
- 1 fresh Jalapeño, deseeded & finely diced (or other green chilli)
- 2 tbsp finely diced Fresh Coriander/Cilantro
- 2 tbsp Lime Juice, or to taste (~1 lime)
- 1 tbsp Extra Virgin Olive Oil
- Salt, to taste
To Serve
- 2x microwavable pouches of Coconut Rice, cooked to packet instruction (see notes)
- 2 Limes, halved
Instructions
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In a large shallow dish whisk the salmon seasoning with the oil and lime juice. Add the salmon and coat in the marinade, then leave at room temp as you prep the salsa (don't marinate longer than 20 mins).
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In a medium-sized mixing bowl combine all of the salsa ingredients, seasoning generously with salt (to taste).
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Place a large non-stick pan over medium-high heat then add the salmon fillets. Brush over any leftover marinade and leave to fry for 3 minutes until lightly charred and crisp on the bottom. Carefully flip and fry them for 2 minutes, then add the butter and baste them for 1 more minute, or until they're just about cooked through and lightly charred on both sides. The salmon will lightly blacken from the marinade, but you don't want it to burn, so lower the temp slightly if you need to at any time throughout. Timings will depend on the thickness of the salmon and keep in mind it'll carry on cooking slightly as it rests.
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Serve 1/2 pack of rice per person with 1/2 lime wedge each. Place the salmon on top of the rice and spoon over some leftover butter from the pan and any resting juices (don't waste any flavour!). Top with salsa, a good squeeze of lime juice and any coriander you've got lurking about. Enjoy!
Video
Notes
b) Chipotle Powder – Schwartz do a chipotle powder which is stocked in most supermarkets. I use ‘medium’ spice.
c) Mango – I use pre-diced mango, but you can you a whole fresh mango. Just ensure the flesh comes to 250g/9oz.
d) Rice – Tilda do a basmati rice, which is what I’ve used here. It’s not the most ‘coconuty’ rice I’ve ever had, but it does add a nice mellow flavour that pairs well with the other ingredients in the dish. Much better than plain rice!
e) Calories – Whole recipe divided by 4.
Nutrition
The post Chipotle Salmon with Mango Avocado Salsa appeared first on Don't Go Bacon My Heart.
