Chili Salmon with Mango Salsa
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By Janet Whitney Duffield
Chili Salmon with Mango Salsa
3 steps
Prep:5minCook:5min
From Easy Instant Pot Cookbook
Updated at: Tue, 14 May 2024 10:26:07 GMT
Nutrition balance score
Unbalanced
Nutrition per serving
Calories57.3 kcal (3%)
Total Fat2.6 g (4%)
Carbs9 g (3%)
Sugars6.5 g (7%)
Protein0.8 g (2%)
Sodium602.8 mg (30%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Cupmango
1/4" cubes, peeled
0.5cucumber
medium, peeled and diced
0.25red onion
medium, peeled and minced
2 Tbsfresh cilantro
minced
2 Tbslime juice
freshly squeezed
1 tspsalt
divided
1 tsppepper
divided
1 cupwater
4 x 4 osalmon fillets
skin on
2 tspavocado oil
1 tspchili powder
½ tspground cumin
1jalapeno
seeded and minced
Instructions
Step 1
In a medium bowl combine mango, cucumber, jalapeno, onion, cilantro, lime juice, 1/4 tsp salt and 1/4 tsp pepper. Mix well, cover and refrigerate at least 1 hour up to overnight.
Bowl
mango1 Cup
cucumber0.5 
red onion0.25 
fresh cilantro2 Tbs
lime juice2 Tbs
salt1 tsp
pepper1 tspStep 2
Add water to Instant Pot and add rack. Brush salmon with avocado oil, then season with remaining salt and pepper, chili powder and cumin. Lay salmon on rack. Close lid and set steam release to Sealing, then press Steam and adjust cook time to 3 minutes.
Step 3
Once cooking is complete, quick release pressure. Press cancel and open lid. Serve salmon immediately topped with mango salsa.
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