Craving the taste of summer? Well then, this Salmon with Mango Salsa and Sticky Rice will be sure to please.
Tender, flaky salmon. Refreshing and sweet ripe mango, bell pepper, jalapeno, red onion, and cilantro. Stick-to-your-bones sticky rice. It doesn’t get much fresher than this. (And can we take a moment to appreciate all of that color?)Jump to Recipe
How to make Summer Mango Salsa:
First things first; be sure to pick ripe mangos from the store. The best way to tell if a mango is ripe is by its feel and color. Visually, the mango should have some yellow, orange, or red coloring on its rind. Think of it as picking out an avocado; give the mango a little squeeze. It should be a little soft and have some give. Sometimes, ripe mangos give off a fruity smell around their stems.
Bottom line: Stay away from fully green and hard mangos. If this is all you can find, plan to let them sit out at room temperature for several days before making this recipe for the best results.
To make the mango salsa, you will only need a few simple ingredients:
- ripe mangos
- a bunch of cilantro (highly recommend fresh – I have not tested this recipe with dried cilantro)
- orange bell pepper (another color will do, up to your preference)
- red onion
- lemon or lime
All you have to do to get this delicious salsa on your table is:
- Add to bowl
- Drizzle with lemon juice
- Sprinkle with salt
- Chill 30 minutes
To make the Salmon:
While the mango salsa is in the refrigerator chilling, prepare the salmon.
I like to buy a large cut of fresh salmon (sometimes the entire slab) and we eat it over three days. Sometimes I cut it in half and freeze one half for another time. In this case, I used the entire slab for this recipe. The amount of salmon you buy is completely up to you, based on what you know your family will eat. You may also purchase already cut and portioned salmon fillets, but they are usually much more expensive.
To season the Salmon: I keep it simple. We enjoy bringing out the natural flavors of the salmon here, not covering it up. Salt, pepper, parsley, pats of butter, and fresh lemon slices are all I use. You may season your salmon with your usual spices if desired, however, please keep in mind the mango salsa will add a lot of depth and flavor.
Notes on Salmon with Mango Salsa and Sticky Rice:
- For best results: Use fresh mangos and let salsa chill in the refrigerator at-least half an hour before serving.
- Don’t skimp on the fresh cilantro.
- Buy as much salmon as you will eat.
- Salsa will stay good in the refrigerator 3 days. Note: Use only fresh, vibrant ingredients. Your salsa will degrade much faster if you throw in a so-so vegetable that’s about to expire.
- Serve with sticky rice. I used sushi rice because it was what I had on hand. If you use sushi rice; know that it will only be sticky on the first night.
For more Summery recipes:
Gluten Free Coconut Shrimp with Peach Lime Sauce
Thai Chicken Chopped Salad with Creamy Thai Peanut Sauce (easy!)
Teriyaki Salmon – Gluten Free – The BEST Homemade Teriyaki Sauce!
Strawberry Balsamic Chicken Salad with Candied Walnuts & Feta Cheese
Greek Chicken Souvlaki Lunch Bowls with (easy!) Tzatziki Sauce
Burger Bowls with Mushrooms & Caramelized Onions + Easy Burger Sauce
Salmon with Mango Salsa and Sticky Rice
For the Summer Mango Salsa
- 2 ripe mangos - cut into small bite-sized chunks
- 1 lemon - juiced
- ½ orange bell pepper - diced
- ⅓ cup red onion - diced
- 1 jalapeno - seeded, minced
- ¼ cup fresh cilantro - chopped
- ¼ tsp salt
For the Salmon:
- fresh salmon - I purchased 2.5 lbs
- 4-6 pats of butter
- lemon slices
- ½ tsp parsley
- salt and pepper to taste
To Make Summer Mango Salsa:
- Wash/rinse the produce and pat dry. Dice mango, bell pepper, and red onion into bite-sized pieces. Chop cilantro. Add all to a medium-sized bowl. Deseed and mince the jalapeno. Tip: Wear a plastic sandwich bag in one hand while handling your jalapeno. Use a spoon to scoop out the seeds of the jalapeno and mince finely. Add jalapeno to the same bowl with the mango mixture. Squeeze the juice of one lemon over top and salt to taste. Give it a good stir, cover, and let chill in the refrigerator for at least 30 minutes before serving.
For the Salmon:
- While the salsa is chilling, preheat the oven to 375 F.
- Rinse, pat dry, and season the salmon with salt, pepper, and parsley. Place thinly cut lemon slices and pats of butter over top. Bake for 20-30 minutes (depending on the size of your salmon), until cooked through. Broil on Low for the last 5 minutes to encourage browning.
- To serve: Slice salmon into portions and set it on a plate. Spoon mango salsa beside or overtop. Serve alongside sticky rice.
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