Main dishes · CRESPO KITCHEN

Cajun Salmon with Mango Pineapple Salsa

Spiced salmon with mango, pineapple and avocado.

4 servingsFresh mango

Dish photograph: Cajun Salmon with Mango Pineapple Salsa. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

4 skinless salmon fillets, 4–6 ounces each
1 tablespoon olive oil, for the pan
2 tablespoons butter
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
¾ teaspoon dried oregano
¾ teaspoon dried thyme
¾ teaspoon black pepper
¼ teaspoon cayenne, optional
3 tablespoons olive oil, for marinade
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon reduced-sodium soy sauce
1 mango, chopped
1 cup diced pineapple
1 avocado, chopped
½ red bell pepper, chopped
2 tablespoons minced red onion
2 tablespoons chopped cilantro
1 jalapeño, minced
⅛–¼ teaspoon salt, for salsa
Lime juice to taste, for salsa

Method

Combine paprika, garlic and onion powders, salt, oregano, thyme, pepper and cayenne. Reserve 2 teaspoons for the marinade.
Mix the reserved seasoning with marinade oil, lime, orange juice and soy. Refrigerate the salmon in it for 30–60 minutes.
Combine salsa ingredients, reserving avocado until serving.
Drain and pat the salmon dry; coat with the remaining seasoning. Heat the tablespoon of oil in a skillet and sear salmon for about 4 minutes. Turn, add butter and cook to a 145°F center.
Fold avocado into the salsa and spoon over the salmon.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

Recipe credit: Jen Sattley, Carlsbad Cravings; National Mango Board