Pan-Fried Salmon With Mango-Cucumber Salsa Recipe

Name: Pan-Fried Salmon With Mango-Cucumber Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons fresh lime juice; 2 tablespoons honey; 4 cups diced mangoes; 3 cups diced cucumbers; 1 1/3 cups minced red onions; 2 tablespoons minced jalapeno peppers; 1 pinch salt; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1 pinch cayenne pepper; 32 ounces fresh salmon fillets (skinless, boneless); black pepper

Servings: persons

6 tablespoons fresh lime juice
2 tablespoons honey
4 cups diced mangoes
3 cups diced cucumbers
1 1/3 cups minced red onions
2 tablespoons minced jalapeno peppers
1 pinch salt
1 teaspoon ground cumin
1/2 teaspoon salt
1 pinch cayenne pepper
32 ounces fresh salmon fillets (skinless, boneless)
black pepper

1
To make salsa, first whisk lime juice and honey in medium sized bowl. Add mango, cucumber, onion, and jalapeno, and stir until well blended. Seal container and refrigerate for at least 1 hour before serving, to allow the flavors to mix. Season with salt to taste.
2
To prepare salmon, mix cumin, 1/2 tsp salt, and pinch of cayenne pepper in a small bowl.
3
Lightly coat both sides of the salmon in olive oil (spray or with brush).
4
Sprinkle spice mixture on both sides of Salmon.
5
Heat a small non-stick skillet over medium-high heat. Cook the salmon fillets until the outsides are lightly browned (1-2 minutes per side, depending on thickness). Then lower heat and cook until the fillets are pale-pink throughout (2-3 minutes per side).
6
Season with salt, pepper, cayenne, to taste. Transfer fillets to a plate, and top each with 2 Tbsp of salsa mixture.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons fresh lime juice, 2 tablespoons honey, 4 cups diced mangoes, 3 cups diced cucumbers, and more.

Yes, Pan-Fried Salmon With Mango-Cucumber Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan-Fried Salmon With Mango-Cucumber Salsa

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