For an Italian, there is simply nothing better than spaghetti and eggplant! For the ideal weeknight meal, try this pasta alla norma!
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 mango – peeled, seeded and diced
- 2 tablespoons lime juice
- 2 tablespoons red bell pepper and ancho chili pepper jam
- 2 tablespoons chopped fresh cilantro
- 2 salmon fillets, skin removed
- sea salt to taste
- 2 teaspoons vegetable oil
Instructions
- Stir mango, lime juice, pepper jam, and cilantro together in a bowl. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
- Season salmon fillets with sea salt.
- Heat oil in a large non-stick skillet over medium-high heat until oil begins to smoke. Place salmon, flesh-side down, in the hot skillet and cook until edges are just starting to cook through, about 2 minutes. Flip fillets, remove skillet from heat, and let fillets sit in the hot pan until cooked through, 2 to 3 minutes more. Transfer to a plate and top with chilled mango relish.
Nutrition Facts
| Calories | 307 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 2 g |
| Sodium | 211 mg |
| Sugars | 16 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Wow – this was such a hit with my husband and long time friends who were up for the evening! I had practiced this method for cooking salmon a couple week’s earlier as I was worried about quickness of the cooking and didn’t want to flub in front of my guests! I used cran-peno jalapeño preserves as I knew it would be acceptable to my non- heat loving husband. One of my guests ( who I knew was not the most ardent salmon lover) raved about it! I didn’t have a large enough non- stick skillet for 5 fillets and I wanted them to be done at the same time so I seasoned my electric stainless steel skillet by heating over medium- high heat for two minutes and then adding just enough vegetable oil to coat the entire bottom. The cooking time was perfect and they didn’t stick. Thank you Chef John for helping us enjoy a beautiful Warm June evening on the deck and not fussing around in the kitchen!
This turned out fantastic!!! I was told it was like a 5 star restaurant . Thanks chef John.
Excellent taste. Refreshing new recipe to try. Loved the mango touch.
Great! WHERE IS THE SLAW RECIPE????
loved it!!!! I made a Ancho chili pepper jam, with Serrano chili’s , Bell peppers, Apple cider vinegar, and sugar. it was delicious… My family loved it!!!! than you!
I made it exactly as recipe called for. I will make it again. Its’ a keeper for me.
loved this recipe, very easy!
Absolutely the best we’ve ever had.. 2 thumbs up
I did not have the Jam so I left it out and we loved it. Will definitely make it again.
This was so tasty my husband said it tasted like a fancy restaurant meal. Such an easy, fast way to make salmon. Do yourself a favor and watch the video to learn how to skin the salmon before cooking. The mango salsa is wonderful, just a tiny bit of heat with a lot of sweet. Bought the jam on Amazon. We think the salsa will be excellent on pork dishes, too. Made the recipe exactly as written.
This was delicious, and so, so easy to make. Next time, I’d leave the fish to cook longer than two minutes, though. I ended up having to put it back in the pan because it wasn’t cooked through.
Loved this recipe. The mango salsa added a wonderful fresh and light flavor to the salmon. We bedded the salmon on an Asian slaw type salad in a bag. I’m not a huge mango fan, but this salsa was certainly good. We used the same recipe with some added diced avocado on some mahi mahi fish tacos and loved that as well. Another winner Chef John!
Absolutely delicious and introduced me to Mango Salsa. I’ve since used the salsa with other fish and a pork tenderloin and was a HUGE hit both times.
Love love it!
I had burned out on salmon awhile back, but we’re trying to get more fish into our diet again, and oddly I had ancho chili jam in the pantry. I made this and it was absolutely amazing. Hardest part was dicing the mango! The mango/chili jam salsa really makes it. Everyone raved and this is now a recurring family favorite.
This turned out great. I had a larger piece of salmon so I cooked for 4-5 min before flipping the salmon and then another 4-5 in the skillet off the heat. I couldn’t find the suggested jam so I used Strawberry Balsamic Serrano Jam. This was so easy to make; I’ll make this again.
I couldn’t find the jam in the receipt, so I improvised and used strawberry jam and mixed it with cayenne pepper, Lemmon, honey and mango. It tasted great. Great receipt, thanks for sharing chef John. ???
I did make this and also substituted the Jalapeño jelly as was not able to find the one called for. It was amazing – will make again. Thank you Chef.
This recipe is a keeper. I seasoned the salmon to taste using what I had on hand and felt a taste for. The mango salsa is delicious! What a great combo.
Excellent salsa for salmon! It was easy, quick and tasted out of this world.
The only pepper jelly I found at the store was Jamaican Habanero so I went with that. Also chopped and added 1 small red bell pepper for colour and extra flavour. It was delicious on the salmon. I will definitely make this again.