This Asian style mango salsa salmon will have your taste buds singing, it’s perfect to have on a hot summer day with your favourite cocktail
Crispy salmon served with Asian Mango salsa
Summer hasn’t arrived here yet but I couldn’t wait to make this dish!
I love this salmon with Mango salsa so much that I paid a small fortune for it. Unfortunately, the Mangoes are not in season so they are very expensive to purchase and fresh salmon is expensive all year round!
It seems I am a sucker for good food but this dish is worth every cent!
The salmon skin is crispy and salty and the inside is juicy and tender. The Asian inspired mango salsa is fresh and well balanced with sweet and salty flavours.
If you are stuck at home and dreaming of a holiday then make this dish! This dish will transport you to Asia where you are dining by the tranquil blue waters.
To help you set the scene I recommend you serve this salmon and mango salsa with rice along with a massive jug of your favourite cocktail. Make sure you play the beach boys Kokomo in the background, ok so maybe this is a little over the top.
Healthy eating has never tasted better!
I could seriously eat this salmon and mango salsa every day of the week if it wouldn’t send me broke.
This is big coming from someone that can’t repeatedly eat the same food over and over again in a short period of time. My husband Tomasi can eat the same food he loves every day and thinks it’s strange that I can’t. It’s because I am greedy and love having variety way too much!
This salmon and mango salsa is not only mouth-watering delicious it’s also healthy and a guilt-free meal!
Mangos are high in fibre and rich in vitamins A and C. Salmon is rich in omega-3 fatty acids which can help with preventing heart disease, lower blood pressure and ease joint pains. It’s no wonder my cats and grizzly bears love eating salmon so much!
A summer romance (that was short-lived)
Tomasi was the perfect gentlemen when he first courted me. Every week he would surprise me with thoughtful gifts and cute little gestures. I remembered I was ill and had to take a day from work, sweet Tomasi made me my own first aid kit. Inside was my favourite chocolates and panadol. He even printed a label that read ‘Cat’s 1st Aid Kit’ and stuck it on.
All that stuff was nice but what impressed me was Tomasi was genuinely interested in everything I had to say. He would always listen to me attentively.
Then 6 months later I agreed to marry him when he proposed. In hindsight, I should have perhaps said maybe instead and milk him for all he’s worth. But it’s too late, here we are now married for 5 years and I have a different version of Tomasi.
He sometimes tunes me out when I talk to him and I find I have to repeat myself constantly. Tomasi also no longer gets me gifts unless it’s a special occasion because he said we share a joint account so I can buy what I want myself.
Lucky for him, I sometimes find this secretly amusing.
This mango and salmon dish was one of the first meals I cooked for him when we began dating. He loved it and has fond memories of us eating it together on my backyard patio. We were looking out to my unkempt lawn and listening to soft jazz music, which he hated but told me weeks later!
Another dish of mine that Tomasi enjoys is my Thai pumpkin stirfry. He loves it so much that I have posted the recipe for it at his request.
Ingredients for Asian mango salsa salmon
Salmon fillets – I prefer to use fresh salmon with skin as I love crispy skin salmon. It’s much harder to achieve a crispy skin on frozen salmon due to the moisture content after thawing it.
I also prefer the middle part of the salmon rather than the tail because the ends are thinner. This means it’s easier to overcook the salmon whilst getting the skin to crisp up during cooking.
Mangos – The salsa recipe is forgiving so you can use all types and sizes, even the Mangoes that are slightly sour and have not fully ripened.
Oil – Use oil that has a high smoke point such as canola, peanut, sunflower or vegetable oil.
Fish sauce – has a very potent fishy aroma but it adds amazing flavour. The small amount used in the salsa does not overpower the other flavours and the smell is less noticeable once everything is mixed in.
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How to make Asian mango salsa with salmon
Step-by-step guide with photos
Prepare the salmon
Place the salmon fillets on a cutting board or a plate skin up. Using a paper towel press against the skin to remove any moisture. Leave the salmon to rest for 15 minutes at room temperature.
Meanwhile, make the salsa
In a bowl add in the mango, coriander, chilli and onions. Cover the bowl and place it in the fridge until ready to use. For the dressing, in a small bowl use a teaspoon to dissolve the sugar in the fish sauce and lime juice. Leave the dressing to the side for later use.
Cook the salmon
Just before cooking the salmon use a paper towel once more to remove any moisture of the skin. Turn the salmon and season it with salt and pepper, on the skin side apply a generous amount of salt but no pepper as it will burn.
In a frypan on medium to high heat pour enough to coat the entire base of the pan. Heat up the oil, it will be ready when it sizzles when the salmon touches the oil. Make sure the heat is not too high or it will burn the skin before the salmon is cooked.
Carefully place the salmon in the pan skin down and leave to cook on this side for most of the cooking time. You can determine how far the salmon is cooked by looking at the sides of the salmon, it’ll change colour slowly from the skin upwards. When it’s cooked to how you like your salmon, flip it over and cook the other side briefly for a minute or so.
Finish off the salsa by gently mixing in the dressing with the mango, taste and add seasoning to suit your taste. Lay the salmon down on a plate with the skin facing up and top it with the mango salsa.
This dish tastes wonderful served with rice and a cold glass of white wine.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
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Cheers (I’ll drink to that) – Cat Tre
Salmon and Asian mango salsa
Ingredients
- 2 salmon fillets (NOTE 1)
- salt and pepper
- oil (NOTE 2)
MANGO SALSA
- 2 mango (chopped) (NOTE 3)
- ½ cup coriander (cilantro) (leaves only)
- ½ red onion (chopped finely)
- 2 chillies (sliced thinly)
- 1 tsp brown sugar
- 1 tbsp fish sauce (NOTE 4)
- 1 lime (juice only)
- salt and pepper
Instructions
- Place the salmon fillets on a cutting board or a plate skin up. Using a paper towel press against the skin to remove any moisture. Leave the salmon to rest for 15 minutes at room temperature.
- Meanwhile, make the salsa – In a bowl add in the mango, coriander, chilli and onions. Cover the bowl and place it in the fridge until ready to use. For the dressing, in a small bowl use a teaspoon to dissolve the sugar in the fish sauce and lime juice. Leave the dressing to the side for later use.
- Just before cooking the salmon use a paper towel once more to remove any moisture of the skin. Turn the salmon and season it with salt and pepper, on the skin side apply a generous amount of salt but no pepper as it will burn.
- In a frypan on medium to high heat pour enough to coat the entire base of the pan. Heat up the oil, it will be ready when it sizzles when the salmon touches the oil. Make sure the heat is not too high or it will burn the skin before the salmon is cooked.
- Carefully place the salmon in the pan skin down and leave to cook on this side for most of the cooking time. You can determine how far the salmon is cooked by looking at the sides of the salmon, you will see it change colour slowly from the skin upwards. As soon as it's cooked to how you prefer to eat your salmon, flip it over and cook the other side for a minute or so.
- Finish off the salsa by gently mixing in the dressing with the mango, taste and add seasoning to suit your taste. Lay the salmon down on a plate with the skin facing up and top it with the mango salsa.
