Cajun-Style Salmon Bowls with Mango Salsa (Print-Friendly Version)
Pan-cooked salmon sits over cooked rice with mango salsa and optional avocado. Mix the spice blend once, reserve two teaspoons for the citrus marinade and use the remainder on the fish. Prepare the cold salsa separately so utensils used for raw salmon never touch the ready-to-eat fruit.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Salmon
01 -
2 salmon filets, 4-6 ounces each
02 -
1 ½ teaspoons brown sugar
03 -
¾ teaspoon paprika
04 -
¾ teaspoon garlic powder
05 -
¾ teaspoon onion powder
06 -
½ teaspoon dried oregano
07 -
½ teaspoon dried thyme
08 -
¼ teaspoon ginger
09 -
⅛ teaspoon cayenne pepper
10 -
¼ teaspoon salt
11 -
1 tablespoon olive oil
→ Marinade
12 -
1 tablespoon olive oil
13 -
1 tablespoon orange juice
14 -
1 tablespoon lime juice
15 -
2 teaspoons spice blend (from above)
→ Mango Salsa
16 -
2 yellow mangoes, diced
17 -
1 small red bell pepper, diced
18 -
¼ cup diced red onion
19 -
4 tablespoons cilantro, chopped
20 -
1-2 tablespoons fresh lime juice
→ For serving
21 -
1 cup cooked white rice
22 -
½ avocado
23 -
¼ cup chipotle aioli or other sauce (optional)
# How to Make It:
01 -
Mix the brown sugar and all listed dry spices.
02 -
Whisk two teaspoons of that blend with the orange juice, lime juice and one tablespoon oil, coat the salmon and refrigerate about thirty minutes.
03 -
In a separate clean bowl combine diced mango, pepper, onion, cilantro and the salsa lime juice; keep chilled.
04 -
Remove salmon from the marinade, discard the used liquid, blot excess moisture and apply the reserved seasoning to the flesh.
05 -
Heat the other tablespoon oil in a skillet, place skin-on fillets skin-side down and cook over moderate heat, turning carefully; allow roughly 4–6 minutes per side but follow thickness and temperature.
06 -
Check each thick center reaches 145°F, reducing heat if the coating darkens too quickly.
07 -
Divide the cooked rice between bowls, add salmon and salsa, and finish with optional avocado or aioli without using raw-fish utensils.
# Extra Suggestions:
01 -
Stir all the dry spices and brown sugar thoroughly before measuring two teaspoons into the marinade.