Chili baked salmon with a homemade pineapple mango salsa made with fresh fruit and our famous Pineapple-Mango Habanero sauce. Check this out for a delicious and refreshing meal!
Chili Salmon with Pineapple Mango Salsa | Elijah's Xtreme
1 pineapple, diced
1 mango, diced
1/2 red onion, diced
Handful of fresh cilantro, chopped
4 Tbsp Elijah's Xtreme Pineapple-Mango Habanero Sauce
3-4 salmon filets
1/2 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp brown sugar
1/4 tsp black pepper
Ingredients for Pineapple-Mango Salsa
Ingredients for Salmon:
Directions for Pineapple-Mango Salsa
In a large bowl, add pineapple, mango, red onion, fresh cilantro and Elijah’s Xtreme Pineapple-Mango Habanero Sauce.
Drizzle with lime juice and sprinkle some salt. Mix well to combine.
Cover and refrigerate until ready to use. Try to make a day in advance if possible.
Directions for Salmon:
Preheat oven to 400F and place salmon filets in a dish lined with foil.
Sprinkle both sides of the fish generously with salt.
Combine chili powder, onion powder, garlic powder, cumin, brown sugar and black pepper. Sprinkle both sides generously with the chili mixture.
Place a long slice of butter on top of each filet
Bake for 12-15 minutes. After the 12 minute mark, check salmon often to make sure it doesn’t overcook. You want it to be tender and flaky.
Remove from oven and let cool for 5 minutes.
Put the salmon on a plate, top with the pineapple mango salsa, serve and enjoy!