Kind thanks goes to The Hatch Chile Store for sponsoring this post. All thoughts and opinions are my own, and can be very persuasive :0)
THE easiest Fish on Friday
Okay, so it’s Friday night and everyone is starving for dinner after a long day at work and school. You look in the fridge and remember you bought salmon fillets night before last. But there are a million ways to cook it. You notice there’s a slightly used jar of salsa in the fridge, and some mango chunks in the freezer you used for smoothies the other day. You decide to go full-on MacGyver, and make some seriously delish dinner out of JUST these three ingredients. You have One-Pan Salsa Poached Salmon with Mango on the table in 20 minutes and all you hear is Mmmmm!!! from the whole table. You are a true kitchen BOSS. Mic drop for the win!
This recipe is all about the salsa. I highly recommend The Fresh Chile Co.’s Mama’s or Papa’s salsa, which you can easily order from The Hatch Chile Store. I like these salsas because they contain famous Hatch Green Chile, which pairs perfectly with Salmon :0)
Can you poach salmon with skin on?
Thanks to all my years of recipe development, I can confidently answer this question: YES you can and SHOULD poach Salmon with the skin on. Poach with the skin-side down first in a non-stick pan (unless specified otherwise by the recipe). Gently flip the fillets over half-way though the cooking time to ensure they cook evenly.
How do you tell when poached salmon is done?
You can tell poached salmon is done by gently inserting a fork or knife into the thickest part of the fillet from the top (not the skin side). The salmon meat should easily flake or separate and should be light beige in color. IF it is still pink or does not flake easily with a fork then it needs more cooking time.
What do you eat with Poached salmon?
Poached salmon cooks very quickly, so prepare quick side dishes while the salmon cooks, or even better, prepare them ahead of time. Here are some ideas of what to eat or serve with Poached Salmon:
- grilled or roasted asparagus
- roasted & pureed squash
- Risotto rice
- roasted cauliflower
- rosemary carrots
- roasted seasoned red potatoes
- steamed green beans
- steamed peas
- spinach salad
- roasted Brussel sprouts
- grilled or roasted broccoli
How to make One-Pan Salsa Poached Salmon with Mango
Set a NON-STICK pan over medium heat. Pour in one (16 ounce) jar of salsa and 3/4 cup of water.
Once the Salsa is simmering, generously season salmon with salt and pepper and place salmon fillets in to the salsa, skin side down as shown below. After they have cooked for 5 minutes, flip them over to skin side up. Cut and dice a fresh mango (or two) while the salmon cooks.
Remove the salmon when it’s flakey in the thickest part of the meat, and no longer pink. Set onto a serving platter or individual plates and cover with foil. Continue to boil the salsa until it is thick again and leaves a trail when a spoon or spatula is drug along the bottom. Place thickened salsa along the top of each salmon fillet. Sprinkle with freshly diced mango chunks and cilantro. Serve and enjoy the awesomeness of this amazingly easy and delicious dinner.
Did you know I have a full-color cookbook with lots more easy and delicious New Mexican recipes? You can learn more about it here!
You know what else is fantastic? Simply giving this recipe a star rating and a comment below! Your comments and ratings are greatly appreciated by me AND the Google algorithm. Thank you!
Did you know I have a full-color cookbook with lots more easy and delicious New Mexican recipes? You can learn more about it here!Print
Easy, One-Pan Salsa Poached Salmon with Mango
Seasoned salmon fillets are gently simmered (poached to be exact) in a jar of your favorite Salsa (mine is Papa’s homemade Salsa from The Hatch Chile Store). Then salmon is served with freshly chopped mango and salsa from the pan. Simple yet fabulous!
- 1 (16 ounce) jar of Papa’s Homemade Salsa
- 1 to 1 1/2 pounds skin-on Salmon fillets (4 fillets)
- 1 and 1/2 cups diced fresh mango
- Set a 12-inch, non-stick skillet over medium-high heat. Pour in the entire jar of salsa, plus 3/4 cup of water. Bring to a simmer.
- Season salmon fillets with salt and pepper. Nestle salmon fillets skin side down into the salsa and cover. Simmer for 5 minutes. Flip salmon over and cook, covered, for an additional 5 minutes or until flaky. Remove salmon to a plate and cover with foil.
- Turn the heat up to high and bring the salsa mixture to boil. Cook, stirring often, until most of the liquid is evaporated, about 6-8 minutes. Remove from heat.
- To serve: Place a salmon fillet over a bed of mango and spoon salsa over the top of the fillet. Serve with a side of roasted vegetables.