Cumin Rubbed Salmon with Mango Salsa
What to do when you impulsively buy a case of mangoes? SALSA! And since its homemade you can say goodbye to the days of struggling to fit your tortilla chips into the jars of store-bought (and less delicious) versions. Enjoy this salsa with various things including tortilla chips, barbecued chicken and with this cumin and smoked paprika rubbed salmon. And since the salsa is so versatile, having this on hand means preparing dinner will be so much easier.
Make leftovers (or dinner) into a salad by placing salmon on a bed of mixed leaves and topping it with the mango salsa
The recipe below makes salmon for 2 people with extra salsa. You're welcome.
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves 2 (with extra salsa left over)
For the Salmon
2 salmon fillets (4-6 oz each)
1/8 tsp smoked paprika
1/8 tsp cumin powder
1/2 tsp extra virgin olive oil
1 tsp lime juice
Chilli powder to taste
For the Salsa
1 mango, finely diced
1/2 a medium red onion, finely chopped
1/2 red bell pepper, finely chopped
1 tbsp finely chopped jalapeño (or as much as you dare)
Juice of 2 limes
Sea Salt to taste.
Preheat oven to 350 degrees.
Mix paprika, cumin powder, chilli powder, lime juice and olive oil in a bowl until it forms a thick paste.
Use a brush to coat the top and sides of the salmon fillets.
Place salmon on a baking sheet or in an oven safe dish and cook in oven for 20-25 minutes.
Combine the mango, bell pepper, red onion and jalapeño in a bowl and add the lime juice, mixing well.
Season the salsa with freshly ground sea salt.
When the salmon is cooked, top with salsa (and a little extra lime juice) and enjoy!