Simple Way to Make Super Quick Homemade Chili Salmon with Mango Cucumber Salsa

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chili salmon with mango cucumber salsa. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chili Salmon with Mango Cucumber Salsa is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Chili Salmon with Mango Cucumber Salsa is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have chili salmon with mango cucumber salsa using 15 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Chili Salmon with Mango Cucumber Salsa:

1. Make ready For the Mango Cucumber Salsa:
2. Prepare 2 cups mango, peeled and cubed
3. Make ready 1 cucumber, peeled and diced
4. Take 2 avocados, pitted and cubed
5. Take 1/2 cup blueberries, rinsed
6. Prepare 1 jalapeno, seeded and minced
7. Prepare zest and juice of 2 limes
8. Take 1/2 tsp. kosher salt
9. Prepare 2 tbsp. parsley, chopped
10. Get For the salmon:
11. Prepare 4 5-6 ounce skin on salmon fillets
12. Make ready 2 tbsp. olive oil
13. Get 2 tsp. chili powder
14. Prepare salt
15. Make ready freshly ground pepper

Instructions to make Chili Salmon with Mango Cucumber Salsa:

1. To make the Mango Cucumber Salsa: Toss the ingredients in a medium bowl until well mixed. Set aside.
2. To make the salmon: Preheat a grill or grill pan to medium high. Brush the salmon with olive oil and sprinkle 1/2 tsp. Chili powder over each of the salmon filets. Season with salt and pepper, and place, skin side down, onto the grill or grill pan. Once the skin is crispy, about 2-3 minutes, flip, and continue to cook on other side for an additional 2 minutes, for medium rare, or 3-4 minutes, for medium. Serve alongside the salsa.

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