This Indian-spiced salmon is kicked up with coriander, cumin, and cayenne and topped with a chile pepper-spiked mango salsa. How long does it take? Oh, a cool 25 minutes.
Rubbed with earthy spices, grilled to supple perfection, and topped with a sweetly spicy mango salsa, this simple and subtly flavored salmon recipe is easy, healthy, delicious, and on the table in less than 30 minutes. Fast food that you can feel pretty damn good about.–Angie Zoobkoff
Indian-Spiced Salmon with Mango Salsa
- Quick Glance
- 15 M
- 25 M
- Serves 4
- For the salmon
- Four salmon filets (6 oz), preferably wild
- Sea salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- Pinch of cayenne pepper (optional)
- For the mango salsa
- 1 cup chopped, ripe mango (from 1 to 2 mangoes)
- 1/4 cup finely chopped red onion or shallot
- 1/4 teaspoon ground coriander
- Sea salt and freshly ground black pepper
- 1/4 teaspoon finely chopped jalapeño pepper (optional)
- 1 tablespoon finely chopped cilantro
- 1/2 to 1 teaspoon lime juice
- Cook the salmon
- 1. Preheat the oven to 375°F (190°C).
- 2. Place the salmon in an ovenproof dish or on a rimmed baking sheet and sprinkle with salt, coriander, cumin, and cayenne, if using. Bake just until cooked to the desired doneness, 14 to 15 minutes for medium with a touch of rawness in the center or 18 minutes for the salmon to be opaque throughout and flake easily.
- Make the mango salsa
- 3. While the salmon is in the oven, in a small bowl, toss together the mango, red onion, coriander, black pepper, jalapeño, cilantro, and lime. Taste and, if desired, add a little more salt and/or lime.
- Serve the salmon with mango salsa
- 4. Spoon the salsa over the cooked salmon and serve immediately.