chili rubbed salmon + mango salsa________________________________Weeknight salmon rubbed in a spicy taco-inspired marinade and sprinkled with a zesty mango-avocado salsa. Feel welcome to marry cilantro to the mango-avocado blend if your palate allows. I love this meal for a supper following a tough running workout, considering the protein and fat content of each component aids in muscle recovery. Finishing with a fluff of pillowy rice ensures carbohydrate replenishment: white or brown both work well, or scrap the rice and cook up some quinoa instead.
Ingredients
- 8 oz sockeye salmon
- 1 tbsp olive oil
- 1 tbsp honey or brown sugar
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional)
- 1/4 tsp salt (or to taste)
mango-avocado salsa
- 1/2 mango
- 1 medium avocado
- 1/4 c red onion, diced
- 1 lime (for juice)
- 1/4 tsp salt (or to taste)
Instructions
- Prep the salsa: slice mango, avocado, and red onion. Combine in a bowl with lime juice and salt. Cover and store in refrigerator until ready to serve.
- Preheat oven to 425 degrees Fahrenheit. Line a small baking sheet with parchment paper, or spray well with cooking oil.
- Prep the salmon: slice into two large (or three smaller, if desired) filets. In a small bowl, combine olive oil, honey, and spices. Whisk well to combine. Rub marinade over salmon filets and set onto parchment-lined baking sheet. Wash hands THOROUGHLY.
- Bake salmon for 12-15 minutes or until fish flakes easily with a fork. Remove from oven.
- To serve, spoon rice onto a plate, followed by a filet of fish. Sprinkle salsa overtop. Garnish with cilantro, extra lime juice, or cotija cheese. Dig in!