• Tracy Davies

Smoked Chipotle Salmon with Mango Avocado Salsa & Mexican Rice

Updated: Jul 13, 2021





A light and delicious salmon dish, served with flavourful Mexican-style rice and a tangy, fresh mango salsa! This recipe is made with simple ingredients and is perfect for a dinner for two, or meal prep for a weeknight dinner and next-day lunch.



Ingredients


To make the Salmon:

  • 2 medium sized wild salmon filets

  • 2 Tablespoons smoked chipotle seasoning

  • 1 Tablespoon olive oil

  • 1/2 lime, juiced

  • 1 teaspoon olive oil

To make the Salsa:

  • 2 large mangoes, peeled & cubed

  • 2 large avocados, peeled & cubed

  • 1 cup grape tomatoes, washed & halved

  • 1/4 cup red onion, finely chopped

  • 2 Tablespoons corriander, chopped

  • 1 lemon, juiced

  • 1 teaspoon olive oil

  • 1 teaspoon minced garlic

  • 1/2 teaspoon sea salt

To make the Rice:

  • 2 teaspoons of olive oil

  • 1/4 cup brown onion, finely chopped

  • 1/4 cup green capsicum, finely chopped

  • 1/4 cup corriander, finely chopped

  • 2 cloves garlic, minced

  • 1/2 cup tomato paste

  • 1/2 teaspoon cumin

  • 1/2 teaspoon ground corriander

  • 1/4 teaspoon ground turmeric

  • 1/4 teaspoon garlic powder

  • 2 1/2 cups water

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 1 cup uncooked brown rice



Directions

To cook the rice:

  1. Using a medium sized saucepan, pour in the olive oil and heat over a medium heat until the oil is hot. Mix in the onion, capsicum, corriander and garlic and saute for 3-4 minutes, or until onion and capsicum soften.

  2. Reduce to a medium-low heat and add in tomato paste, cumin, corriander, turmeric, garlic powder, salt and pepper, simmering for 2 minutes until ingredients come together.

  3. Add in the water and bring to a boil. Mix in the rice and cover, reducing heat to low and simmering without lifting the lid for 30 minutes. Check to see if the rice is tender and the liquid has been absorbed. If so, remove the pan from the heat, leaving the lid on and let sid for 10 minutes. If there is a tiny bit of liquid left, just leave it while you let the rice rest and it should absorb.


To cook the salmon:

  1. While the rice is cooking, place the salmon into a shallow dish and set aside. Mix together the smoked chipotle seasoning, olive oil and lime juice to form a paste and pour over the salmon. (This step can be done the day ahead and left to marinate in the fridge overnight).

  2. Heat olive oil in a large fry pan over a medium-low heat. Place salmon fillets into the pan and cook on both sides until golden brown (approx 3-4 minutes each side). Pour over remaining marinade and cook for a further minute. Remove from pan, cover with foil and set aside.

To prepare the salsa:

  1. While the rice is cooking, place the mango, avocado, tomatoes, onion, and corriander into a large mixing bowl and toss together.

  2. Whisk together the lemon juice, olive oil, garlic and sea salt. Pour into the mango mix and gently toss to cover. Set aside.


Plate ingredients up together and enjoy!



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