Southwest Salmon With Mango Salsa
From chefmeow 15 years ago
- 20 minutes to make
- Serves 4
SOUTHWEST SALMON WITH MANGO SALSA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Huey Estate in Richardson, Texas in 1988.
Ingredients
- 1 pound fresh salmon fillet no less than 1” thick, skin and bones removed shopping list
- 2 teaspoons chili powder shopping list
- 1 teaspoon ground cumin shopping list
- 1/2 teaspoon sea salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 2 tablespoons olive oil shopping list
- mango Salsa: shopping list
- 1 large mango cut into cubes shopping list
- 2 tablespoons green onion thinly sliced shopping list
- 1 tablespoon jalapeño pepper minced shopping list
- juice from 1 lime shopping list
- 1 teaspoon honey shopping list
- 1/4 teaspoon kosher salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1/4 cup cilantro coarsely chopped shopping list
How to make it
- Preheat oven to 400.
- In a small bowl mix chili powder, cumin, salt and pepper.
- Spread on waxed paper and dredge fillet on the side with no skin.
- Select a large sauté pan that is oven safe then heat olive oil over high heat just until it smokes.
- Cook salmon spice side down for 30 seconds until crust forms.
- Turn salmon spice side up and place in oven for 7 minutes taking care not to overcook.
- Cut filet into serving portions and garnish with mango salsa.
- To make salsa combine all ingredients except cilantro.
- Allow to stand 30 minutes at room temperature then add cilantro just before serving.
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