Sweet mangoes temper the hot habanero salsa in this flavorful Mango Habanero Salmon recipe!
It’s December and I’m happy because mangoes are back in season!
I know most people are a bit more concerned with the holidays and whatnot, but all I can think about are mangoes, mangoes, mangoes. There’s nothing like a bit of tropical magic to get you through those winter-time blues!
A lot of people are surprised that mangoes are available this time of year, but I like to think of it as a little gift from mother nature to make up for all the squash.
Sometimes I think about how amazing it would be to live in Southern California, or anywhere where I could get awesome produce year-round.
Mind you, I can still *buy* tomatoes in Texas this time of year, but they aren’t exactly… good. That’s why I always go with the cute little cherry or grape tomatoes during the winter months. They are reliably sweet and easy to find!
Okay, check out the beautiful dried habanero pepper in the picture below:
I LOVE dried chilies because I can keep them safe and sound in my pantry and have access to them any time of year!
I love using Frontier’s fabulous dried habaneros in this mango habanero salsa recipe. I also love using their dried chipotle peppers in my favorite refried beans and their ancho chilies in my slow cooker barbacoa beef and Enchiladas Colorado.
Keeping a stock of dried chilies on hand is a great way to add some variety into your regular meal routines!
If it’s too cold to fire up the barbecue in your neck of the woods, pull out your trusty grill pan and start cutting up some mangoes for the mango habanero salsa!
If you have trouble pitting/peeling/cutting mangoes, you can pick up this handy tool and check out my advice in this post.
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Here’s the Recipe!
Mango Habanero Salmon Recipe
For the salmon
- 1 1/2 pounds skin-on salmon filet
- 1/3 cup orange juice
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Sea Salt
- 1/4 tablespoon Black Pepper
- 1/4 tablespoon Cumin
- 3 tablespoons olive oil
For the salsa
- 1 small Dried Habanero Pepper - stemmed and seeded
- 2 mangoes - peeled, pitted and finely diced
- 1 small white onion - finely chopped
- 1 cup quartered grape tomatoes
- Juice of 1 lime
- 3 tablespoons chopped fresh cilantro leaves
- 1/8 teaspoon Sea Salt
- Pat salmon filets dry with a paper towel. Combine orange juice, garlic powder, salt, pepper, cumin and oil in a zipper-close bag. Add salmon filet and gently turn to coat. Set aside in fridge for 30 minutes.
- Meanwhile, soak the dried habanero in hot water for 15 minutes to soften. Transfer to a cutting board and mince. Place in a medium bowl along with diced mango, onion, and tomato. Add lime juice, cilantro, and salt. Toss to combine. Refrigerate salsa until ready to serve.
- Preheat an outdoor grill to medium heat. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium heat – if your grill lid has a thermometer built into the lid, it should read about 350 degrees. Grill salmon skin side down for 10 minutes per inch of thickness. Turn and cook on the second side until the fish flakes easily with a fork.
- Serve topped with habanero mango salsa.
We love it! I adjust recipe sometime according to what I have on hand. But always good
Hi Mary, thanks for loving this one. It is so good! – Linda
I have eaten/prepared salmon very similarly and it is divine. Salmon and mango just go together.
Please with their distinctive colors, it makes for a vibrant looking meal.