Seared salmon topped with a refreshing mango salsa, creating a delicious balance of savory and sweet flavors.
Ingredients:
For the Salmon:
4 salmon fillets (about 6 oz each)
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper to taste
1 tablespoon lime juice
Fresh cilantro (for garnish)
For the Mango Salsa:
1 large ripe mango, peeled and diced
1/4 cup red onion, finely chopped
1 tablespoon fresh cilantro, chopped
1 small jalapeño, seeds removed and finely chopped (optional, for heat)
1 tablespoon lime juice
Salt and pepper to taste
For Garnish:
Lime wedges
Instructions:
For the Mango Salsa:
Prepare the Salsa: In a mixing bowl, combine the diced mango, red onion, cilantro, and jalapeño (if using). Add lime juice, and season with salt and pepper to taste. Mix gently and set aside to let the flavors meld while you prepare the salmon.
For the Salmon:
Prepare the Salmon: Pat the salmon fillets dry with paper towels. Drizzle with olive oil and rub both sides with smoked paprika, cumin, salt, and pepper. Let it sit for a few minutes to marinate.
Cook the Salmon: Heat a non-stick skillet or grill pan over medium-high heat. Once hot, place the salmon fillets skin-side down (if they have skin) and cook for about 4-5 minutes per side, or until the salmon is cooked through and has a crispy, golden-brown crust.
Finish with Lime: Once cooked, squeeze lime juice over the salmon fillets.
Assembling the Dish:
Plate the Salmon: Arrange the cooked salmon fillets on a serving plate.
Top with Mango Salsa: Spoon the mango salsa generously on top of each fillet.
Garnish and Serve: Garnish with extra cilantro leaves and lime wedges on the side for an added burst of freshness.
Tips:
You can adjust the sweetness and heat of the salsa by adding more or less mango and jalapeño.
Serve with a side of rice or roasted vegetables for a complete meal.
For a different twist, you can grill the salmon for a smokier flavor.
Enjoy this vibrant and flavorful meal with a perfect balance of spice and sweetness!