Recipe

Southwest Salmon With Mango Salsa Recipe


Southwest Salmon With Mango Salsa Recipe
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.

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Ingredients
  • 1 pound fresh salmon fillet no less than 1” thick, skin and bones removed
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • Mango Salsa:
  • 1 large mango cut into cubes
  • 2 tablespoons green onion thinly sliced
  • 1 tablespoon jalapeño pepper minced
  • Juice from 1 lime
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup cilantro coarsely chopped

Directions
  1. Preheat oven to 400.
  2. In a small bowl mix chili powder, cumin, salt and pepper.
  3. Spread on waxed paper and dredge fillet on the side with no skin.
  4. Select a large sauté pan that is oven safe then heat olive oil over high heat just until it smokes.
  5. Cook salmon spice side down for 30 seconds until crust forms.
  6. Turn salmon spice side up and place in oven for 7 minutes taking care not to overcook.
  7. Cut filet into serving portions and garnish with mango salsa.
  8. To make salsa combine all ingredients except cilantro.
  9. Allow to stand 30 minutes at room temperature then add cilantro just before serving.

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