My Dijon Salmon & Mango Salsa is the perfect Summer dinner or lunch for families, especially since it only takes 16 minutes to make! The salmon is perfectly cooked through and the marination pairs beautifully with the mango salsa.
A just combo of sweet and salty has once agains stolen my heart! You honestly can’t get much better than this!
I truly only have one recommendation, and that is to dice all ingredients in the salmon has tiny as you can, without making them look like mush. The smaller the pieces, the more delicate each bite will be.
The dijon salmon and mango salsa pairs so well with just plain basmati rice with a sliced lime. Although, you could always switch it up with brown rice, asparagus, quinoa, and angel hair pasta. You want to choose a neutral, delicate side dish that will not overcome the flavor of the salmon and mango salsa.
At first, I thought that the mango salsa would be great in a small little bowl placed next to the salmon, which it still would be! But.. it was EVEN BETTER spooned directly across the marinated salmon. That way each bite is bursting with those delicious sweet and savory flavors that are way too yummy not to enjoy!
The mango salsa makes a lot. With that being said, you could even put the leftover salsa into a small bowl and serve with tortillas for an added side dish! Or you can set it aside to serve with meat or fish or rice or any other grains later in the week.
Time to turn on your favorite music, grab your apron, and let’s begin cooking!
Dijon Mustard & Mango Salsa
- 1 medium Red Onion, minced
- 3 Mangoes, ripe and diced
- 1 Orange Bell Pepper, minced
- 1 cup Italian Parlsey or Cilantro, chopped
- Juice of 2 Limes
- 2 tbsp. Extra Virgin Olive Oil
- 1/2 tsp. Sea Salt
- 1/2 tsp. Black Pepper
- 1 Jalapeño (optional), de-seeded and minced
- 4-5 Salmon Fillets
- 2 tbsp. Dijon Mustard
- 1 tbsp. Honey
- 1/4 cup Extra Virgin Olive Oil
- Simply toss together all ingredients in a bowl. Set aside in refridgerator until the salmon is cooked.
- Recommend serving with basmati rice, so this would be a good time to cook that.
- In a large pan over medium heat, add in the extra virgin olive oil to warm up for 1-2 minutes.
- In the meantime, rub the dijon mustard and honey onto the flesh side of the salmon.
- Add the salmon, flesh-side down, in the pan. Cover with a lid and cook for 4-5 minutes undisturbed. Swiftly flip the salmon over and cook an additional 4-5 minutes with the lid.
- Serve the salmon immediately with the mango salsa and basmati rice.
This is truly one of the easiest and most delicious, savory Summer recipes yet! Hope you all enjoy! xxL