Spicy Salmon with a Tomato and Mango Rice Salsa

Summer is finally here and I was going to cook this fish recipe on the BBQ. On Sunday evening we put the BBQ on and realised we had run out of gas. The spare gas canister that we had didn’t actually fit the BBQ. Therefore I had to cook this in the oven. My son Ted, who is seven, was a bit upset about not being able to cook the fish on the BBQ. He eating burgers cook on the BBQ but I don’t think I have ever cooked fish on it. Ted really wanted to try BBQ salmon as he’s a big fish fan.

Thankfully my husband Howard has fixed our BBQ problems so I will try this recipe again soon. If you would like to try cooking the salmon on the BBQ then please do. I was going to use lime on the skin of the salmon to stop it from sticking to the grill. This hack I saw on YouTube and it looked as though it worked really well. Ted wasn’t the only one who was a bit upset that evening. Fingers crossed we will try this recipe again soon. Although my BBQ plans were scrapped at the last minute it was still delicious.

Have you tried to BBQ fish before and how was it? Let me know in the comments below and please don’t forget to like and follow me.

Serves 4

Equipment

• Colander
• Sharp knife
• Chopping board
• Vegetable peeler
• Grater
• Large saucepan
• Teaspoon
• Small bowl
• Baking tray

Ingredients for the Tomato and Mango Brown Rice Salsa

• Spring onions x 1 bunch
• Garlic x 2 cloves
• Red pepper x 1
• Courgette x 1
• On the tomatoes x 2 large
• Mango x 1 medium
• Brown rice x 300g
• Chicken stock or water x 300mls
• Salt and pepper to taste
• Oil for the pan
• Fresh coriander x 2 handfuls
• Avocado x 2

Method for the Tomato and Mango Brown Rice Salsa

• Begin by washing the rice through twice through a colander.
• Set the rice aside.
• Start by removing the tops and the tails from the spring onions.
• Slice the onions into 1/2 centimetre pieces.
• Peel and slice the garlic.
• Cut the top of the red pepper and remove the stalk, core and seeds.
• Slice the flesh of the pepper into 1/2 centimetre pieces.
• Peel the courgette and grate it.
• Next cut up the tomatoes into chunks.
• Now slice the mango and remove the flesh.
• Put the large pan onto a high heat and add oil to the base.
• Tilt the pan so the oil covers the base.
• When the pan is hot add in the spring onions.
• Fry until they start to soften.
• Add in the garlic and fry for a further few minutes.
• At this point you may need to turn the heat down slightly.
• If food starts to stick add a little bit of water to the pan.
• Then add in the red pepper and tomatoes and fry until these start to soften slightly.
• Now add in the courgette and mango and for fry for a minute of so.
• Next add in the brown rice and fry for another minute or until the rice begins to become see through.
• Pour in the chicken stock or water.
• Cover the rice mixture until it is 2 centimetres above the top of the rice in the pan.
• You can use the first cress on your middle finger that there is enough water in the pan.
• Bring the stock or water to the boil.
• Turn the heat down to low and leave it to simmer.
• It will take a little while but the efforts are worth the results.
• Meanwhile start cooking the salmon. (Method below).
• Once all the stock or water has boiled off remove the pan from the heat.
• Give it a stir and add fresh coriander.
• Then serve the rice on to plates or in bowls.
• Slice the avocados in half and remove the stones.
• Now slice the flesh of the avocados length ways and width ways.
• Scoop out the flesh of half an avocado onto the rice of 1 person.
• Repeat this process for the rest of the plates.

Ingredients for the Salmon

• Mild, medium or hot chilli powder x 2 tsp
• Smoked paprika x 2 tsp
• Ground coriander x 2 tsp
• Ground cinnamon x 1 tsp
• Ground turmeric x 2 tsp
• Garlic granules x 2 tsp
• Onion granules x 2 tsp
• Oregano x 2 tsp
• Salt x 1 tsp
• Ground black pepper x 1/2 tsp
• Salmon fillets x 4
• Lime x 1

Method for the Salmon

• Preheat the oven to 180°C or gas mark 4.
• In the small bowl mix the mild, medium or hot chilli powder. smoked paprika, ground coriander, ground cinnamon, ground turmeric, garlic granules, onion granules, oregano, salt and pepper.
• Put the salmon fillets on to a board and pour over the spices.
• Rub the spices. as evenly as possible, into the flesh and skin of the salmon.
• Put them into a baking tray and cook for around 12 – 15 minutes.
• When the flesh of the salmon pulls away easily from itself the fish is cooked.
• Place the rice on top of the rice and avocado and serve with a slice of lime.
• Then enjoy.

Spicy Salmon with a Tomato and Mango Rice Salsa was a yummy meal that Howard, Ted and I all enjoyed. My son Ted didn’t eat the salmon with the spices on. I think it would have been to hot for him. That is the beauty of this recipe you can leave the fish plan if you have a family member who doesn’t like spice. The rice I ate the next day for my lunch with a freshly cooked piece of salmon and it was still as good as the day before. The recipe makes great leftover too. However you decide to eat this meal, as always, please enjoy. Thank you.