Chipotle Lime Salmon is full of spicy and citrus flavors, then it's topped with mango avocado salsa with a little extra heat from some fresh jalapeño. This is perfect for a date night over some cauliflower rice!
Salmon is something I try to have at least once a week. The nutrition benefits of salmon are pretty formidable. Beyond that, it's just delicious.
I know salmon is a bit more expensive and it's tough to get the kids to eat. I've successfully gotten my son to eat salmon exactly once, when I told him it was chicken. It's not a lie when it's for their own good, right?! Don't judge me.
Anyway, I made this recipe for two because it is expensive and it is probably not kid friendly unless your kid is an awesome eater and then I beg of you to tell me your ways!! My husband and I like this one a lot for date nights in.
How To Make Chipotle Lime Salmon
The marinade for this salmon is pretty easy to whisk together and throw in a bag with a couple salmon fillets. I love using chipotle chili powder to get a little more heat and smoke than standard chili powder. However, you can absolutely substitute regular chili powder in the marinade with delicious results.
If you're in an absolute pinch you can substitute 2 tablespoons bottled lime juice for fresh, however you will be compromising the freshness a bit.
Once tha salmon is marinated it cooks pretty quickly as well. Just 12 minutes under 425˚ heat and you're good to go! That's just enough time to throw together this amazing salsa.
Mango Avocado Salsa
This simple salsa is what puts that fresh, spicy, sweet flavor over the edge. I love mangos with pretty much all Mexican inspired dishes, but this is my favorite application.
If you don't like spicy foods, substitute green onions for the jalapeño. All you mixing together is a mango, half an avocado, half a jalapeño, a little cilantro and lime juice and you're in business!
How to Serve Salmon
Like I mentioned before, I like to toss 2 cups of cauliflower crumbles in a skillet with a little 1 teaspoon of avocado oil, ¼ teaspoon salt, ⅛ teaspoon of fresh ground black pepper and a clove of minced garlic.
I sauté them up until they're crisp-tender and pile it under the salmon, then top the salmon with half the salsa. If you want to be really extra and you dig the cilantro lime rice at Chipotle, toss some more cilantro and lime juice in the cauliflower before you serve it up. Now get cooking!
Chipotle Lime Salmon with Mango Avocado Salsa
FOR THE SALMON:
- 2 6 oz Salmon Fillets, skin on
- 1 teaspoon chipotle chili powder (or you can substitute standard chili powder)
- ½ teaspoon kosher salt
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
- juice of 1 lime
- 2 tablespoons olive oil
FOR THE SALSA:
- 1 yellow mango (diced)
- ½ avocado (diced)
- 1 Tablespoon fresh jalapeño (finely diced)
- juice of 1 lime
- 2 teaspoons fresh cilantro (finely chopped)
- IN A SMALL BOWL, combine chili powder, salt and garlic powder. Add honey, lime juice and oil to seasonings and whisk together until smooth.
- PLACE SALMON FILETS in a plastic bag and pour marinade over the fillets. Seal the bag tightly and knead marinade over fillets so that they are evenly coated. Place in the fridge for at least 20 minutes, but no more than 60 minutes.
- WHILE THE SALMON MARINADES, preheat the oven to 425˚, adjust the oven rack to the top third of the oven, and line a baking sheet with parchment paper.
- COMBINE ALL OF THE SALSA ingredients in a medium bowl. Refrigerate the salsa.
- PLACE THE MARINATED SALMON FILLETS skin side down on your prepared baking sheet. Cook at 425˚ for12 minutes. Allow to cool slightly for 2-4 minutes.
- PLATE THE SALMON and top with half of the salsa over each fillet and serve warm.
PIN IT NOW, MAKE IT LATER!