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Chipotle Salmon with Mango Salsa
Flaky salmon marinated in our Red Pepper & Chipotle Paste served with grains, a vibrant mango salsa, and a lime & Chipotle crema.
Method
- Mix the chipotle paste, olive oil and lime juice together, then coat the salmon fillets evenly. Leave to marinate for 10–20 minutes while you prepare everything else.
- Cook the salmon in a preheated oven at 200°C (180°C fan) for 12-14 minutes, or until just cooked through and lightly caramelised. Alternatively, cook in a hot grill pan over medium-high heat. Set aside to rest briefly.
- To make the salsa, gently combine the mango, red onion, avocado, red pepper, lime juice, coriander and a pinch of salt. Keep the avocado chunky and avoid overmixing so it stays fresh and textured.
- For the dressing, stir the yoghurt, chipotle paste and lime juice together until smooth and creamy. Add a splash of water if you want a looser consistency for drizzling.
- To assemble, divide the rice between two bowls. Top with the salmon, spoon over the mango avocado salsa, then drizzle with the chipotle yoghurt dressing. Finish with extra coriander.
