Spice-Crusted Salmon with Tropical Salsa

Name: Spice-Crusted Salmon with Tropical Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Latin
Ingredients: 6 salmon fillets (about 6 ounces each); 2 tablespoon olive oil; 2 teaspoon paprika; 1.5 teaspoon garlic powder; 1.5 teaspoon onion powder; 1 teaspoon dried oregano; 0.5 teaspoon cayenne pepper; 1 teaspoon ground cumin; 1.5 teaspoon salt; 0.75 teaspoon black pepper; 2 cup long-grain white rice; 4 cup water; 3 limes; 0.75 cup fresh cilantro (chopped); 2 mangos (diced); 2 avocados (diced); 0.25 red onion (finely diced); 0.5 jalapeño (minced, seeds removed)

Flaky salmon fillets seasoned with a robust spice blend, served alongside fragrant cilantro-lime rice and a vibrant, sweet-and-spicy mango avocado salsa. A perfect balance of savory, fresh, and bold flavors.

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 6
Cuisine: Latin
Difficulty: Medium
Cost: $6.53/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein

Ingredients

6 salmon fillets (about 6 ounces each)
2 tablespoon olive oil
2 teaspoon paprika
1.5 teaspoon garlic powder
1.5 teaspoon onion powder
1 teaspoon dried oregano
0.5 teaspoon cayenne pepper
1 teaspoon ground cumin
1.5 teaspoon salt
0.75 teaspoon black pepper
2 cup long-grain white rice
4 cup water
3 limes
0.75 cup fresh cilantro (chopped)
2 mangos (diced)
2 avocados (diced)
0.25 red onion (finely diced)
0.5 jalapeño (minced, seeds removed)

Instructions

Prepare the cilantro-lime rice: Rinse 2 cups long-grain white rice. In a medium saucepan, combine 4 cups water and 3/4 teaspoon salt. Bring to a boil, then add the rinsed long-grain white rice. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in the juice and zest of 2 limes, 1 tablespoon olive oil, and 1/2 cup chopped fresh cilantro.
Prepare the mango avocado salsa: In a medium bowl, combine 2 diced mangoes, 2 diced avocados, 1/4 finely diced red onion, 1/2 minced jalapeño, 1/4 cup chopped fresh cilantro, the juice of 1 lime, and 1/4 teaspoon salt. Gently toss to combine.
Season the salmon: Pat 6 salmon fillets dry with paper towels. In a small bowl, combine 2 teaspoons paprika, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, 1 teaspoon ground cumin, 1 1/2 teaspoons salt, and 3/4 teaspoon black pepper. Rub 1 tablespoon olive oil over both sides of each salmon fillet, then evenly coat with the spice mixture.
Cook the salmon: Heat the remaining 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once hot, add the seasoned salmon fillets, skin-side down (if applicable). Cook for 4-6 minutes per side, depending on thickness, until cooked through and flaky.
Assemble and serve: Divide the cilantro-lime rice among plates. Top with the spice-crusted salmon fillets and a generous spoonful of tropical salsa.

Notes

Leftovers for the salmon and rice can be stored separately in airtight containers for up to 3 days. The salsa is best fresh but can be stored for 1-2 days, though the avocado may brown slightly.

Nutrition (per serving)

Calories: 715
Protein: 39.5 g
Carbohydrates: 66.8 g
Fat: 31.2 g
Fiber: 5.5 g
Sodium: 416 mg
Saturated Fat: 6.8 g
Sugar: 15.2 g
Cholesterol: 100 mg