I first had this salmon at a Mexican restaurant in Budapest. Yeah, I know what you are thinking, ‘Fish? At a Mexican place? In a landlocked country?’. Yes, I am aware I am lucky to have lived to tell the tale. But trust me, all misgivings aside, this is truly a delicious meal. I have been dreaming of re-creating it for well over a year and now that I have I think this might be entering into regular meal rotation. This salmon was so good, I’m not even going to apologize for the crappy iPhone picture.
I used frozen, skinless Coho salmon from Trader Joe’s, but fresh is perfect as well. If you want to make this recipe even easier to make, you can buy pre-made fresh mango salsa. It’s fairly easy to find around here, but that could just be a Southern California thing. Regardless, it’s very easy to make. Chopping the mangoes is the most difficult part.
For the salmon, I flavored it with garlic powder and Chile con Limon, which is a Mexican seasoning. Again, it’s something really easy to find in Southern California, but if you don’t live in these parts, it is super simple to make at home. I cooked my salmon in a grill pan on the stove, but a real barbecue grill or a regular pan would work just fine. Just make sure that what ever you are cooking on is HOT.
- 2 salmon fillets
- Chile con Limon seasoning*
- Garlic powder
- Olive oil spray
- Fresh lemon to squeeze/serve
- Heat grill pan over medium-high heat. Season salmon with chile con limon and garlic powder on both sides.
- When pan is hot, spray with olive oil. Lightly spray salmon with olive oil spray. Place salmon on pan and cook 5 minutes each side. Squeeze lemon over salmon just before removing from pan.
- 1 tablespoon smoked paprika
- 1/2 teaspoon chile powder
- 3/4 teaspoon salt
- 1/4 teaspoon citric acid powder (available on Amazon or in bulk grocery sections)
- 1-2 Mangoes, peeled and diced
- 4 green onions, chopped
- 1 red onion, finely diced
- 1 Jalapeño, finely diced (add seeds according to desired heat level)
- 1 red bell pepper or tomato, diced
- 1 small cucumber, peeled and diced
- 4 tablespoons lime juice
- 1/3 cup fresh cilantro, chopped
- salt and pepper, to taste
- Combine all ingredients in a medium bowl. Season with salt and pepper to taste. Allow to sit for at least 30 minutes before serving.
Arroz Verde (From a whole bunch of different recipes)
- 1/2 cup tightly packed fresh cilantro sprigs
- 1 cup tightly packed fresh stemmed spinach leaves
- 1 1/4 cups low-sodium vegetable broth
- 1 1/4 cups non-fat milk
- 1 teaspoon kosher salt
- 1 Tablespoon olive oil
- 3 Tablespoons unsalted butter
- 1 1/2 cups long-grain rice
- 1/2 cup finely minced onion
- 4 cloves garlic, minced
- Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.
- In a medium heavy-based saucepan (with a lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.
- Take the pan off the heat and let the rice steam in the covered pot for 10 minutes (be sure to remove from hot burner completely, otherwise the bottom of the rice will burn). Serve hot.