Chipotle Salmon with Mango Avocado Salsa

chipotle salmon served with avocado mango salsa on small white plate with rice

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5 from 1 vote

Chipotle Salmon with Mango Avocado Salsa

Here I'll show you the most irresistible way to serve chipotle salmon and mango avocado salsa!

Prep Time15

Cook Time6

Total Time21

Course: Dinner, Main Course

Cuisine: Mexican, Western

Servings:

Author: Chris Collins

Cost: £4 / $5

Equipment

Large Shallow Dish (for marinating salmon)
Sharp Knife & Chopping Board
Medium Sized Mixing Bowl (for salsa)
Large Non-Stick Pan & Tongs
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

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).
In a medium-sized mixing bowl combine all of the salsa ingredients, seasoning generously with salt (to taste).
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.
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

a) Salmon - You can marinate the salmon up to 20 minutes. Don't go over that - the salmon is delicate and will become chewy. Keep it at room temp regardless so you can take the chill out of the centre and help it cook through evenly.

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