Thursday, March 6, 2014

Sweet and Spicy Salmon with Mango Salsa

Yesterday marked the start of Lent for the 1.2 billion Catholics throughout the world. Lent is a time of preparation - preparing our minds, bodies and souls. For those of us that practice the faith, this means refraining from eating meat on Ash Wednesday and all Fridays during Lent. It's a great time to work at eating healthier . . . many people often giving up sweets, candy, cookies or soda for these 40 days.


  This month, as part of the Allrecipes Allstar program, I participated in a campaign on behalf of Mazola® Corn Oil. (I received a sample from Mazola® to facilitate my review, as well as a promotional item as a thank-you for participating.)

I was glad to see that one of the recipes that we were asked to review was a fish recipe.  Healthy, and meatless to boot! I decided to prepare it for our Ash Wednesday dinner. I did make a couple of adjustments to the original recipe to fit my family's dietary needs (neither hubs nor I can eat grapefruit).  You can find the original recipe HERE.

We really enjoyed this! It's good to know that Mazola® is providing heart healthy recipes that I know my family will enjoy! 

You can find out more about Mazola® Corn Oil, including healthy eating tips HERE.

Sweet and Spicy Salmon with Mango Salsa
1-1/2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/4 tsp salt
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp black pepper
1/4 tsp cayenne pepper
1-1/2 tsp brown sugar
1 lb salmon fillet (cut into 4 pieces)
2 tsp Mazola® Corn Oil

For the Salsa:
2 cups mango, diced
1/3 cup green onion, chopped
1/4 cup sweet bell peppers, diced (I used a mixture of red, yellow & orange)
1/4 cup fresh cilantro, chopped
1 jalapeno pepper, diced
Juice of 1 orange
  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and lay salmon fillets on top.
  2. Combined paprika, onion powder, garlic powder, salt, oregano, thyme, black pepper, cayenne pepper and brown sugar in a small bowl.  Mix well.
  3. Brush the salmon fillets with the corn oil. Sprinkle the rub generously on top of each fillet, and rub it around to coat the tops and sides of the fillets.
  4. Bake for 15 - 20 minutes, or until the fish flakes easily (depending on the thickness of your fillets).
  5. While the fish is baking, combined the salsa ingredients in a bowl and mix well.
  6. Serve the salsa on top of the baked salmon.
 Adapted from Allrecipes
Buon Appetito!


  1. We loved the rub on the fish...but didn't like the grapefruit salsa in the original recipe so much. Love the substitution of mango!

    1. Thanks for stopping by Renee! You need to try it with the mango - it was yummy!

  2. I still have to try this one. I'm looking forward to it, thanks for sharing your experience with it, it sure looks YUMMY! HUGS

    1. Hi Cheryl! Thanks for stopping by . . . I hope when you make it, that you enjoy it like we did! I really liked the mango - gave it a nice sweetness!

  3. Do you have anything more to say?