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Chile-garlic Salmon With Mango And Cucumber Salad

This vibrant and flavorful dish features pan-seared salmon, infused with spicy chile-garlic sauce, paired with a refreshing mango and cucumber salad. Perfect for a light dinner or a summer barbecue.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian-inspired
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large mixing bowl
  • 1 whisk
  • 1 non-stick skillet
  • 1 measuring spoons
  • 1 cutting board
  • 1 spatula

Ingredients
  

  • 4 pieces salmon fillets 6 oz each
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons chili paste or sriracha
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon lime juice
  • to taste salt and pepper
  • 2 ripe mangoes, diced
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • ½ red onion, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • to taste salt and pepper

Instructions
 

  • In a large bowl, whisk together the olive oil, minced garlic, chili paste, soy sauce, honey, lime juice, salt, and pepper to create a marinade for the salmon.
  • Add the salmon fillets to the marinade, ensuring they are well-coated. Let them marinate for about 10 minutes.
  • While the salmon is marinating, prepare the mango and cucumber salad. In a mixing bowl, combine the diced mangoes, diced cucumber, red bell pepper, red onion, and chopped cilantro.
  • Drizzle lime juice over the salad and season with salt and pepper. Toss gently to combine, and set aside.
  • Heat a non-stick skillet over medium-high heat. Remove the salmon from the marinade, allowing excess sauce to drip off.
  • Place the salmon fillets skin-side down in the skillet and cook for about 4-5 minutes. Flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flaky.
  • Once the salmon is done, transfer it to a serving plate and serve with the mango and cucumber salad on the side.

Notes

Adjust the level of spice by adding more or less chili paste according to your preference.
For a variation, you can add other veggies like avocados or carrots into the salad.
This dish pairs well with rice or quinoa if you desire extra carbohydrates. Enjoy your delicious meal!