If you enjoy salmon with mango salsa, also try my cedar plank salmon. It’s topped with a delicious avocado peach salsa that will remind you of the salsa in this recipe. If you’re a regular around here, you’ll know that I love a good bowl for dinner – at this stage, I consider myself somewhat of an authority on bowls. So when I say these mango salsa on salmon bowls are a must-make, I mean I’ve perfected the secrets to the perfect summery salmon bowl!
A crave-worthy dinner bowl comes down to one thing: balance! You want all the flavors and textures to meld together and compliment each other, so all the elements shine. Soft and tender should meet crunchy and crisp, and hearty proteins are lightened up with zesty, flavor-packed toppings. I’ve perfected this balance while creating this recipe for a dinner bowl that’s sure to impress your friends. Here are my tips:
Chutney glaze: Using mango chutney as a glaze is a total game-changer. The sweet and tangy chutney caramelizes beautifully as the salmon cooks to enhance flavor and make a glossy finish that has an amazing flavor profile and mouth feel. Dual mango: You also get two different layers of mango goodness by using both a warmed chutney and juicy, fresh mango salsa. This mango chutney salmon is so good! Perfect salmon: For tender, flaky salmon, sear the salmon fillets in the pan for three minutes. Pro tip: pop your salmon skin side up to lock in the moisture. You can also bake it for just 8 minutes to make sure it’s perfectly cooked, every time! Flip it right: Use your largest spatula to flip your salmon filet. This helps keep it together when you flip it to ensure even cooking. Using tongs or a fork will likely result in a sad salmon. Contrast: The no-cook mango salsa makes for refreshingly crunchy and juicy flavor to pair perfectly with the tender salmon. Topping it off with the spicy cashews adds the perfect amount of crunch that completes the meal.
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