Mexican glazed salmon with mango salsa
Sweet-spicy seared salmon on rice, topped with vibrant mango salsa – your omega-3, iron-packed power bowl awaits.
Salmon is a good source of iron and omega-3. Rubbing the succulent fillets with a sweet and spicy rub and pairing them with a vibrant and zesty mango salsa is a delicious way to nourish yourself.
Ingredients
4 x 175g salmon fillets, skin on or removed, pin-boned
1 tbsp extra virgin olive oil
cooked white or brown rice to serve
SPICE RUB
3 tbsp brown sugar
2 tsp sweet smoked paprika
2 tsp onion powder
2 tsp garlic powder (or grated garlic)
1-2 tsp chilli flakes
2 tbsp extra virgin olive oil, plus extra if needed
MANGO SALSA
2 mangoes, diced
400g can corn kernels, drained
1 small red onion, finely diced
1 jalapeno chilli, finely diced
1 large handful coriander leaves, finely chopped
2 avocados, diced
2 tbsp extra virgin olive oil
1 tbsp honey
juice of 1 lime
1 tsp salt flakes
Method
Step 1
To make the spice rub, combine the brown sugar, paprika, onion and garlic powders, chilli flakes and olive oil in a small bowl. Rub the spice mix all over the salmon fillets and set them aside.
Step 2
For the mango salsa, place the mango, corn, onion, jalapeno and coriander in a medium bowl. Toss them together, then add the diced avocado. Mix the olive oil with the honey, lime juice and salt in a small bowl and drizzle over the salsa. Gently toss to combine.
Step 3
Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the salmon, skin-side down (if it has skin), press down with a spatula and fry for 3-4 minutes on each side until golden and just cooked through. Remove the salmon from the pan, but keep the pan juices.
Step 4
Divide the cooked rice among 4 serving bowls. Top with the crispy salmon and pour on the reserved pan juices. Divide the mango salsa among the bowls and serve.
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Sarah Pound is a nutritionist, author of the cookbook 'Wholesome by Sarah', and a recipe columnist for Good Food.
