Are you sooooo ready for spring like I am? I get like this every year and start counting down the days around this time. Spring makes me happy, even though my allergies never fail to take me out. The pretty flowers, sunshine, and longer days are worth it.
As soon as the weather starts to warm up slightly I instantly begin craving light, fresh foods. This is a good thing because it makes summer-body dieting really easy. For lunch today I made chili salmon with pineapple mango salsa and it was…perfecto!! You must make this. Promise me you will make this. It will make you feel all pretty and clean and stuff when you’re eating it. It’s makes a really eye-pleasing presentation as well. Great dish to make for company.
The pineapple mango salsa is very basic and quick. You can certainly jazz it up more however you wish.
The chili rub for the salmon is simple yet it packs an amazing flavor that could definitely stand on it’s own. No one in my house in a big fan of mangos, but they totally add a great taste to this simple salsa.
When all of these flavors come together; the spicy, salty, smokiness from the salmon, the sweetness from the pineapples and mangoes, the crunch of the red onions and that splash of freshness from the cilantro…baby…it’s like pure love.
Serve with some fluffy white rice and lunch or dinner is done!
Watch me make this Chili Salmon and Pineapple Mango Salsa from start to finish!
Chili Salmon w/ Pineapple Mango Salsa...So good!
By Divas Can Cook
- PINEAPPLE MANGO SALSA (prepare salsa a day ahead if possible)
- 1 pineapple, diced
- 1 mango, diced
- ½ red onion, diced
- 1 jalapeno, diced
- handful fresh cilantro, chopped
- 1 lime
- BAKED CHILI SALMON
- 3-4 salmon fillets
- ½ lemon
- ½ Tablespoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon brown sugar
- ¼ teaspoon black pepper
- ½ lemon
- Prepare the salsa by adding pineapple, mango, red onion, jalapeno, and fresh cilantro into a large bowl.
- Drizzle with lime juice and sprinkle with salt.
- Mix well to combine.
- Cover and refrigerate until ready to use.
- Preheat oven to 400.
- Place salmon fillets in a casserole dish lined with foil.
- Drizzle both sides of salmon with lemon juice.
- Sprinkle both sides generously with salt.
- Combine chili powder, onion powder, garlic powder, cumin, brown sugar and black pepper.
- Sprinkle both sides of salmon generously with the chili mixture.
- Place a long slice of butter on top of each fillet.
- Bake for 12-15 minutes. (I always keep a really close eye on them, checking often after the 12 minute mark.) Salmon will be tender and flaky when cooked to perfection.
- Remove from oven and let cool for 5 minutes.
- Plate the salmon and top with pineapple mango salsa.