WEEKDAYS 1e|12c|p

Chili Salmon with Mango Cucumber Salsa

Daphne Oz
Servings: 4
1 to 30 min

This nutritious summer dish is simple and tasty. Make it for your family tonight.

  • Ingredients
  • step-by-step directions
Chili Salmon with Mango Cucumber Salsa
  • 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
  • For the Mango Cucumber Salsa: Toss ingredients in a medium bowl until well mixed. Set aside.
  • 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.
  • Divide the rice among 4 plates and top with a salmon filet, garnished with salsa.
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