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Chili Salmon with Mango Cucumber Salsa

6 18 SALSA
This nutritious summer dish is simple and tasty. Make it for your family tonight.
skill level
Easy
time
1-30min
servings
4
cost
$
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This nutritious summer dish is simple and tasty. Make it for your family tonight.
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ingredients
  • For the Salmon:
  • 4 Skin-On Salmon Filets
  • 3 teaspoons Olive Oil
  • Salt and Freshly Ground Pepper
  • 2 teaspoons Chili Powder
  •  
  • For the Mango Cucumber Salsa:
  • 2 cups Mango (cubed)
  • 1 Cucumber (peeled and diced)
  • 2 Avocados (cubed)
  • 1/2 cup Blueberries
  • 1 Jalapeno (seeded and minced)
  • Juice and zest of 2 Limes
  • 1/2 teaspoon Salt
  • 2 tablespoon chopped parsley
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 cups Mango (cubed)
    1 Cucumber (peeled and diced)
    2 Avocados (cubed)
    1/2 cup Blueberries
    1 Jalapeno (seeded and minced)
    Juice and zest of 2 Limes
    1/2 teaspoon Salt
    2 tablespoon chopped parsley
    For the Mango Cucumber Salsa: Toss ingredients in a medium bowl until well mixed. Set aside.
  • 2
    4 Skin-On Salmon Filets
    3 teaspoons Olive Oil
    Salt and Freshly Ground Pepper
    2 teaspoons Chili Powder
    For the Salmon: Preheat a grillpan to medium-high, and season lightly with olive oil. Sprinkle 1/2 teaspoon chili powder over each of the salmon filets. Season with salt and pepper, and place, skin-side down. After 2 to 3 minutes, flip, and continue to cook on other side for an additional 2 to 3 minutes, or until it reaches an internal temperature of 130F.
  • 3
      
    Divide the rice among 4 plates and top with a salmon filet, garnished with salsa.
 
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