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Baja Citrus Salmon with Strawberry Mango Salsa

Citrus Salmon with Strawberry Mango Salsa

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Baja Citrus Salmon with Strawberry Mango Salsa! In this bowl, baja seasoned and citrus glazed salmon is topped with a fresh strawberry mango salsa! Serve over rice or couscous with a fresh crunchy slaw!
Course Mains & Entrees
Cuisine American
Keyword chili powder, citrus, Cumin, jalapeño, lime, orange, salmon, strawberries
Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 3 minutes
Total Time 30 minutes
Servings 4 servings
Calories 346
Author Laurie McNamara

Ingredients

FOR THE SALSA

  • 10 ounces strawberries diced (tops removed and discarded)
  • 1 good size mango diced
  • 1/3 cup finely diced red onion
  • 1/3 cup cilantro finely chopped
  • 1 jalapeno finely diced (remove ribs and seeds for less heat)
  • 1/4 teaspoon kosher salt more or less to taste
  • 1 teaspoon honey
  • 1/2 lime juiced

FOR THE SALMON:

  • 1 tablespoon baja seasoning
  • 1 orange zested, plus juice from half
  • 1 lime zested, plus juice from half
  • 2 teaspoons honey
  • 1 tablespoon avocado oil
  • 24 ounces wild caught salmon cut into 4 filets

SERVE WITH (OPTIONAL):

US Customary - Metric

Instructions

MAKE THE SALSA:

  • In a mixing bowl, measure and add diced strawberries, mango, diced red onion, cilantro and diced jalapeño (if using).
  • Add in the honey, salt and lime juice. Toss to combine and set off to the side.

MAKE THE SALMON:

  • Preheat your oven to 400°F (or 200°C).
  • In a glass jar or bowl, add the orange and lime zest. Then add the juice of half the orange and all of the lime. Lastly, add the Baja seasoning, honey and avocado oil. Whisk to combine.
  • You can either brush this overtop of the salmon filets if in a time crunch or add the salmon to a large re-sealable bag or dish and pour this over top to marinate for a few hours (nothing more than 2 hours in my opinion).
    Line a rimmed baking sheet with foil and spray with avocado oil spray or another nonstick spray. Place the salmon, skin side down and sprinkle the top with a little more Baja seasoning.
  • Slide the pan onto the middle rack of your preheated oven and cook for 10 minutes or until cooked and flakes easily. Using oven mitts, remove the salmon and move the oven rack to the highest position. Switch your oven to broil, slide the pan underneath the heating element and broil for 2 minutes or until golden in spots. Watch carefully to avoid burning..
  • Serve the broiled citrus salmon with rice or couscous, drizzled with a little yum yum sauce before topping with the strawberry mango salsa. I also served it with a  cilantro lime slaw that added delicious crunch.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
NOTE: Nutritional info is for salmon and salsa only.

Nutrition

Serving: 1serving | Calories: 346kcal | Carbohydrates: 19g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 224mg | Potassium: 1099mg | Fiber: 4g | Sugar: 12g | Vitamin A: 349IU | Vitamin C: 68mg | Calcium: 110mg | Iron: 3mg