I’m a huge fan of salmon. Not only is it delicious, but it’s full of those good for you fats that people are always talking about (Omega-3 fatty acids). Because of the health benefits of seafood (supports brain health, reduces risk of heart disease), it’s recommended by the USDA and USDH that we eat two servings of fish per week. I have to confess that I don’t regularly eat that much fish, but with recipes like this I definitely want to eat more fish!
The salmon is topped with a fragrant spice mix that has just a bit of a kick to it. Then topped with a mango salsa for a little sweetness, this is one meal you’ll want to make over and over again. I cooked the salmon in the oven, but you can also cook these on the stove top if you prefer. Serve this over brown rice and black beans, and you have a filling, delicious and healthy dinner.
Adapted from Pinch of Yum
- 2 lbs salmon filet
- 2 tsp olive oil
- 3 tsp cumin
- 1 tsp curry powder
- 1 tsp chili powder
- 1 tsp allspice
- 1/2 tsp cayenne pepper
- 1/2 tsp cinnamon
- pinch of salt
- 2 champagne mangos, peeled and diced
- 1 large shallot, minced
- 1 bunch cilantro, chopped (about 1 cup)
- 2 limes, juiced (about 1/3 cup)
- 1/2 cup frozen corn, thawed (optional)
- 4-5 small radishes, minced (optional)
Place the salmon on a baking sheet and then put the salmon in the oven. Once the salmon is in the cold oven, set the oven to 400°F. Bake the salmon for 20-30 minutes, depending on thickness, and cook until fork tender.
While the salmon cooks, make the mango salsa. Combine the mango, shallot, cilantro, lime juice, corn, radishes, and a pinch of salt. Mix well and adjust seasoning as needed.