Right now, April-May, is the best time to buy fresh mangoes and pineapple – a self-imposed mission my husband has successfully accomplished for the past 3 weeks. I now always have a fresh pineapple (or two, or even three!) on my counter, and a couple of mangoes sitting in the refrigerator or ripening quietly in the pantry. Velvety fleshed and tasting like honey, mangoes are especially my current favorite! I only like to use them raw as mangoes seem to lose their flavor if cooked.
So, with the abundance of mangoes and pineapples at the market (and the abundance of salmon in my freezer), it was only a matter of time before I made a dinner combining broiled salmon with mango salsa.
This is one of the simplest (and most delicious) recipes you will ever make! If you scroll down, you might notice my lengthy cooking instructions but they are lengthy only because sometimes I can be quite verbose describing the simplest of things. Often, the simpler the recipe, the more I seem to talk about it.
This is also one of my most favorite ways to serve salmon. You just can’t go wrong by combining citrus-and-honey-infused broiled salmon with the salsa made from fresh tropical fruit! The flavors are so perfect and refreshing, it’s like you’re eating a salad! And yet this meal will keep you full and satiated thanks to salmon packed with high quality proteins and omega-3 oils! This is a truly well-rounded dish: very colorful, full of anti-oxidants, fiber, fruit (mangoes and pineapple), vegetables (tomatoes and onions), protein and healthy fats ! So tasty! And, doesn’t it make a nice presentation, thanks to all the colorful ingredients?
Broiled salmon with mango salsa and rice
Prep time: 1 hour
Makes 4 servings
Ingredients for mango salsa:
- 2 cups pineapple, chopped in small cubes
- 1 cup mango, chopped in small cubes
- 1 cup tomato, chopped in small cubes
- 1/4 cup red onion, minced
- 1/4 cup cilantro, chopped finely
- 2 tablespoons freshly squeezed lime juice
- Salt and pepper to taste
Ingredients for rice, salmon, and glaze:
- 2 cups uncooked rice or quinoa
- 1.5 pounds salmon, or 4 6-ounce salmon fillets
- salt and pepper
- 3 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons freshly squeezed lemon juice or lime juice
- 2 tablespoons soy sauce
1) Mix all chopped ingredients for mango salsa in a large bowl, add lime juice, add salt and pepper to taste. Set aside to let the juices do their work.
2) Cook 2 cups of uncooked rice according to instructions for the type of rice (or even quinoa) you’re using.
3) To prepare the glaze: combine honey, lemon juice and soy sauce in a small pan on medium heat until honey is softened and well incorporated with other ingredients. Set aside.
4) Preheat broiler. Season the salmon on both sides with salt and pepper. Before broiling salmon in the oven, I like to sear it a little bit on the stove top: this will add nice color and will also allow to easily remove the skin. Heat 3 tablespoons olive oil on high heat in a skillet until very hot. Add salmon, non-skin side down and sear on high heat for 2 minutes, constantly moving the salmon in the skillet so that it doesn’t stick. After it’s nicely seared, flip the salmon skin side down and continue searing for 2 more minutes on its skin side, constantly moving the salmon to avoid sticking to the skillet. After it’s nicely seared on the skin side, remove the skin easily with spatula.
5) Place the salmon in an oven-proof dish skin-less side up (with the side that used to have skin – down). Brush the top of salmon with half the amount of glaze prepared in step 3. Broil for about 3 minutes, brush with the remaining amount of glaze and broil for additional 2-3 minutes until nicely charred. Watch to make sure salmon does not burn because of the sugar in the honey. Remove from the broiler, cover with foil and let it sit for about 10 minutes before serving. This will allow salmon to cook through but not be overcooked.
6) To serve, place a scoop of rice (or quinoa) on one side of the dish and a scoop of mango salsa next to it. Top with salmon.
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