Mango Pepper Salmon

Latin / Iberian · serves 4 · about 128 minutes

From the Iberia kitchen — main dishes, built around what Gustavo keeps on the shelf.

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Ingredients

• 2 –4 salmon fillets (about 6 oz each)
• 1 ½ tbsp Badia Mango Pepper Seasoning
• 1 tbsp Iberia Organic Extra Virgin Olive Oil
• 2 tsp Iberia Minced Garlic
• to taste Garnish with Badia Cilantro Flakes
• 1 cup mango, diced (ripe but firm)
• to taste ½ cup red bell pepper, diced
• to taste ½ cup red onion, finely diced
• to taste Salt, to taste
• to taste Optional: chopped cilantro or parsley, a pinch of chili flakes or fresh chili for heat

Method

1. Steps for the Fillets
2. Season the Salmon
3. Pat salmon fillets dry. Drizzle with Iberia Olive Oil, then season generously with Badia Mango Pepper Seasoning. Add Iberia Minced Garlic over the top of each fillet and drizzle with Iberia Lemon Juice.
4. Pan-Sear the Salmon
5. Heat a skillet over medium heat with a little more olive oil if needed.Place salmon fillets skin-side down (if applicable) and cook for 4–5 minutes, until golden and halfway cooked. Flip and cook another 3–4 minutes, until fully cooked and flaky.
6. Serve
7. Garnish with Badia Cilantro Flakes
8. Steps for the Mango Salsa
9. Prep the mango:
10. Peel and dice the mango into small cubes.
11. Prep the vegetables:
12. Dice the red pepper and red onion into similar-sized pieces for even texture.
13. Combine:
14. In a medium bowl, mix the mango, red pepper, and red onion.
15. Season:
16. Add lemon juice and a pinch of salt. Stir gently to combine.

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Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.