The inspiration for this Mango Salsa Topped Salmon is a quick, flavorful and healthy weeknight dinner. The recipe for this seafood dish comes together in less than 20 minutes. The dish is well balanced and very satisfying. The salsa, which really is the key component of the recipe, mixes sweet, spicy and acidity. If you watch enough cooking shows like I do, you always hear the hosts or judges say the perfect mix of sweet and spicy but you need more acid.
The learning is quite simple. One just needs the right ingredients. The salsa is packed with flavor and uses six ingredients – the mango (OF COURSE), jalapenos, red onion, fresh lime, a red pepper and fresh cilantro. The salsa should be made really close to serving time. So while the salmon is cooking, the salsa should be prepared. If you want to prepare the salsa ahead of time, cut up the mango, red pepper, jalapeno and cilantro and put in a bowl. Do not mix it. Save the fresh lime to squeeze over the salsa a few minutes before serving.
The salsa can have plenty variations to it – like this BLACK BEAN AND CORN SALSA or an earlier version of a MANGO SALSA. If you like it spicy, add more jalapenos or get carried away and add a habanero. – be careful. Make a whole bunch because the salsa is so tasty on its own that you will like it as a side dish or want to scoop it up with some tortilla chips. As a total aside, if you look in the back of the picture, you see a small ramekin. I had leftover zoodles from my VEGAN GLUTEN FREE SPAGHETTI ALFREDO dinner the night before. So I took the zoodles and mixed them with a jarred marinara sauce to complete the meal and keep it light and healthy.
The mango salsa cast of characters.
The Mango Salsa Topped Salmon plated.
Mango Salsa Topped Salmon
- 24 Ounces Salmon
- 2 tsp salt
- 2 tsp Black pepper
- 1 tbsp Old Bay Seasoning
- 2 tsp Olive oil
- 1 Whole Mango peel and dice
- 1/4 Whole Red Pepper diced
- 1/4 Whole Red Onion diced
- 1 Whole Jalapeno diced
- 1/4 Bunch Cilantro rough chop
- 1/2 Whole Lime juiced
Take the mango salsa ingredients and combine in a bowl and set aside.
Season the salmon with the spice ingredients.
In a cast iron skillet, heat the oil on medium high heat. Add the salmon and cook flesh side down for 2 minutes. Flip to skin side down.
Move to a 325 degree oven and cook for 10 - 12 minutes.
Let rest for 2 minutes. Top with the mango salsa.
Serve and enjoy!