4/29/2024 0 Comments Mango salsa salmon recipe![]() Add salsa on top of salmon or to the side. Place a serve of salmon onto each bowl over the rice. Divide and Serve: brown rice evenly between two wide and round bowls.Add salmon back into the pan (off the heat) and coat with sauce. Once the desired consistency has been reached, remove from heat. As you do this, it will begin to thicken slightly. Heat the sauce: Once salmon is removed from pan, add sauce ingredients on high heat stirring continuously with a spatula, moving around the pan.If you want golden and crispy on all four sides, turn salmon onto its side and cook for a minute each side. If salmon is cooked to your liking at this point, remove from heat. Turn onto other side and cook for a couple of minutes until golden. Add salmon flat side down and cook for 2 – 3 minutes on one side until golden and crispy. Season salmon with salt and pepper on one side. Cook Salmon: heat a heavy based non stick pan on high heat.Prepare Dressing: Add dressing ingredients into a bowl and whisk together.Make Salsa: Add all the salsa ingredients into a large bowl, stir with a spoon, cover and set aside.Either way, it forms the basis of my 3 ingredient marinade/glaze/sauce. ![]() Sometimes I also make my own homemade version of sugar free sweet chilli sauce. Light Sweet Chilli Sauce: I buy the light version from Coles in Australia and it has a fraction of the sugar compared to regular sweet chilli sauce.Alternatively you could substitute with mint or coriander/cilantro, or use a combination of both Dill: Dill provides a nice earthiness to the salsa and you can use as much or as little as you like.The rough skinned avocadoes tend to have a creamier flesh but can be prone to getting brown spots if left out in the open for to long. Avocado: I usually use 1 medium avocado chopped into cubes and I like to use the smooth skinned ones that have a slightly more nutty flavour as they don’t drown.If you want it more “Mango-ey”, buy a large mango, or two small/medium ones. Mango: you’ll need 1 whole mango for this recipe.The key is to make sure to pat dry the moisture from the salmon to achieve a crispy, slightly crusty coating on the outside. Salmon: fresh or frozen, skin on or skin off, its really a matter of preference.Or alternatively brush the glaze over it whilst you’re cooking the salmon on the grill or in the air fryer to get a nice crust and the oh so delicious blackened crust on the outside.Ĭooking salmon is super quick and some of my faves are Salmon Noodles, Salmon Burrito Bowls, and nothing beats a vege packed Salmon Stirfry. Whilst I pan seared this salmon in a skillet on the stove, you could also cook it on the grill, or in the air fryer, then add it to a pan on the stove to glaze it. Serrano Pepper: for the mango salsa to add heat.Ĭilantro/Mint leaves: to add freshness to the mango salsa.Making dinners under 500 calories is my specialty, with many of my most popular being low calorie chicken recipes, low calorie meal prepping recipes and low calorie slow cooker recipes. Mango: for the mango salsa, you'll need 1 to 2 mangos, cubed. Honey: to add a little touch of sweetness to the salmon and help it broil. Tajín seasoning : this adds so much flavour to marinades, dressings, dips and this salmon. This gives it a more distinct taste, I prefer it over chili powder, but chili powder will work too. Smoked Paprika : probably my most used spice of all time! I love the smokiness of it on these roasted salmon tacos.Īncho Chili Powder : unlike chili powder which is a blend of of peppers and spices, ground ancho chili powder is ancho (or poblano) only. Be sure to have the skin removed and pin bones removed as well. Salmon: I recommend buying high quality fresh, wild caught salmon. Feel free to choose your own adventure, I happen to like shredded cabbage, radish, cubed avocado and a crema to cool things off. These are the main ingredients you'll need to make these salmon fish tacos, and of course, if you'd like extra garnishes, those are great too.
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