Get the Recipe: Chili Lime Salmon and Peach Salsa
This quick, easy chili lime salmon is served with a fresh peach salsa and a Sriracha mayo drizzle. Perfect for a Summer dinner!
Ingredients
For the peach salsa:
- 2 medium fresh peaches, peeled, pitted and diced
- 1/2 small red bell pepper, cored and diced
- 1/4 cup red onion, finely diced
- 3-4 Tablespoons fresh cilantro, finely chopped
- juice from 1/2 fresh lime
- Pinch salt
For the chili lime salmon:
- 12-14 oz skinless salmon, skinless, cut into bite-sized pieces
- 1 Tablespoon cooking oil, such as olive oil, vegetable oil, avocado oil etc.
- 2 teaspoons honey, or brown sugar
- 1 teaspoon lime zest
- juice for 1/2 fresh lime
- 3/4 teaspoon chili powder, *see Note 1 below
- 3/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teasoon salt
Optional sriracha mayo:
- 1/3 cup mayonnaise
- 1 Tablespoon sriracha
- splash lime juice
Instructions
- Tip! You'll need the juice from 1 lime (half for the salsa and half for the salmon) as well as 1 teaspoon of lime zest for the salmon. Remember to take the zest from the lime before cutting it in half to juice as needed.
- If you'd like to add rice, start the rice a bit before starting the rest of the recipe, as the salmon and peach salsa comes together quickly!
- Prepare the peach salsa by combining all the ingredients in a medium bowl. Toss well to coat and then set aside on the counter while you make the salmon.
- Tip! Instead of using your oven broiler, you can cook the salmon bites in an air fryer at 400F for 5-7 minutes, if you prefer.
- Place an oven rack 6-inches from the broiler element in the stove. Line a baking sheet with aluminum foil and set aside. Turn the oven broiler on to preheat.
- Place the cubed salmon into a medium bowl. Drizzle the salmon with the oil, then add the remaining salmon ingredients to the bowl. Toss to combine and coat well.
- Scatter the salmon pieces onto the prepared baking sheet, leaving as much space between the pieces as possible.
- Place into the oven under the broiler and cook for about 10 minutes, stirring halfway through cooking. Cook the salmon until nice and browned.
- Remove from the oven. Spoon the salmon into serving bowls (on top of rice or shredded lettuce, if you like) and drizzle the salmon with sriracha mayo, if using. Spoon some peach salsa on the side.
Notes
Note 1: The chili powder is the same chili powder spice blend that you would use for making a pot of chili.
Nutritional information doesn't include the optional sriracha mayo.
Variations and serving suggestions
You could swap out rainbow trout for the salmon, or nectarines or mangoes for the peaches. You can enjoy this dish as is or serve it on top of rice. A cilantro lime rice would be nice. Simply stir some chopped cilantro into the rice after cooking and drizzle with fresh lemon juice. Coconut rice would also be nice with these flavours. If I'm not feeling like making rice, I sometimes just chop up some lettuce for the bottom of the bowl and "salad" it. Be sure to read the notes above this recipe card for more tips on making this recipe. You'll also find step-by-step photos that you might find helpful.Serving: 1serving, Calories: 206kcal, Carbohydrates: 13g, Protein: 18g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 47mg, Sodium: 79mg, Potassium: 575mg, Fiber: 2g, Sugar: 10g, Vitamin A: 888IU, Vitamin C: 18mg, Calcium: 20mg, Iron: 1mg
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