Description

This Cajun salmon with mango salsa is a vibrant and flavorful meal featuring smoky blackened salmon paired with sweet mango salsa, creamy avocado, and fluffy rice. The balance of spice, citrus, and freshness makes it perfect for an easy yet impressive dinner.

Ingredients

2 (4-6 ounce) salmon filets

1 1/2 teaspoons brown sugar

3/4 teaspoon paprika

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon ground ginger

1/8 teaspoon cayenne pepper

1/4 teaspoon salt

1 tablespoon olive oil (for cooking)

1 tablespoon olive oil

1 tablespoon orange juice

1 tablespoon fresh lime juice

2 teaspoons spice blend (from above)

2 ripe yellow mangoes, diced

1 small red bell pepper, diced

1/4 cup red onion, finely diced

4 tablespoons fresh cilantro, chopped

1–2 tablespoons fresh lime juice

1 cup cooked white or jasmine rice

1/2 avocado, sliced

1/4 cup chipotle aioli (optional)

Lime wedges for serving

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Instructions

Whisk together the brown sugar, paprika, garlic powder, onion powder, oregano, thyme, ginger, cayenne pepper, and salt in a small bowl to create the spice blend.
In another bowl, whisk together 1 tablespoon olive oil, orange juice, lime juice, and 2 teaspoons of the spice blend to make the marinade.
Place the salmon in a shallow dish and pour the marinade over the top. Marinate for at least 30 minutes.
Combine the diced mango, red bell pepper, red onion, cilantro, and lime juice in a bowl to make the salsa. Stir well and set aside.
Remove the salmon from the marinade and sprinkle the remaining spice blend evenly over the filets, gently pressing it into the surface.
Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Place the salmon skin side up and cook for 4-6 minutes. Flip and cook another 4-6 minutes until the salmon flakes easily with a fork.
Serve the salmon over rice and top with mango salsa, avocado slices, chipotle aioli if desired, and fresh lime wedges.

Notes

Substitute pineapple for mango for a tropical twist.

Add diced jalapeños or extra cayenne for more heat.

Coconut rice pairs beautifully with the smoky and sweet flavors.

Grilled salmon works well for an even smokier finish.

Store leftovers separately in airtight containers in the refrigerator for up to 2 days.

Reheat salmon gently to avoid drying it out.

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 16 g
Sodium: 540 mg
Fat: 32 g
Saturated Fat: 5 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 5 g
Protein: 38 g
Cholesterol: 85 mg