chili-rubbed salmon + mango salsa

I eat salmon at least once per week, often twice, sometimes more. Though performance doesn’t require consumption of animal or fish proteins, and I respect anyone who maintains a healthy and thorough vegan lifestyle, I find fish an integral in my training diet and am quite invested in exploring different preparations and combinations both from an athletic and a taste standpoint.

Most of my cooking is simple and herb-forward. I consume many dishes weekly that involve rice, since rice is inexpensive, rich in carbohydrates, and easy to pair with multiple cuisines throughout the days. This course is lovely for the end of summer, as mango season and salmon season both give way to the fall fruits and vegetables which’ll characterize my ovenplay once September and October roll around.

As I am not inclined to pretend I’m a rough-and-tumble food blogger, and I know anyone reading is just wanting me to get on it with, damn son, find the recipe, in its printable form, below! I will promise, however, that it is good, the spices work beautifully together, and you probably won’t have leftovers.

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chili rubbed salmon + mango salsa

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Weeknight salmon rubbed in a spicy taco-inspired marinade and sprinkled with a zesty mango-avocado salsa. Feel welcome to marry cilantro to the mango-avocado blend if your palate allows. I love this meal for a supper following a tough running workout, considering the protein and fat content of each component aids in muscle recovery. Finishing with a fluff of pillowy rice ensures carbohydrate replenishment: white or brown both work well, or scrap the rice and cook up some quinoa instead.

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 2

Ingredients

• 8 oz sockeye salmon
• 1 tbsp olive oil
• 1 tbsp honey or brown sugar
• 1 tsp dried oregano
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• 1/4 tsp salt (or to taste)

mango-avocado salsa

• 1/2 mango
• 1 medium avocado
• 1/4 c red onion, diced
• 1 lime (for juice)
• 1/4 tsp salt (or to taste)

Instructions

• Prep the salsa: slice mango, avocado, and red onion. Combine in a bowl with lime juice and salt. Cover and store in refrigerator until ready to serve.
• Preheat oven to 425 degrees Fahrenheit. Line a small baking sheet with parchment paper, or spray well with cooking oil.
• Prep the salmon: slice into two large (or three smaller, if desired) filets. In a small bowl, combine olive oil, honey, and spices. Whisk well to combine. Rub marinade over salmon filets and set onto parchment-lined baking sheet. Wash hands THOROUGHLY.
• Bake salmon for 12-15 minutes or until fish flakes easily with a fork. Remove from oven.
• To serve, spoon rice onto a plate, followed by a filet of fish. Sprinkle salsa overtop. Garnish with cilantro, extra lime juice, or cotija cheese. Dig in!