Chili's Ancho Salmon

Name: Chili's Ancho Salmon (Upgraded)
Total time: 50 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 4 Salmon fillets (6 oz each), skin on; 1 tsp Salt; 1/2 tsp Black pepper; 2.5 tbsp Ancho chili powder; 1.5 tbsp Brown sugar; 1 tsp Garlic powder; 1 tsp Cumin; 1/2 tsp Smoked paprika; 1/4 tsp Cayenne pepper; 1.5 Mango-diced; 1/4 Red onion-diced; 1/3 cup Cilantro-chopped; 2 tbsp Lime juice; 1/2 Jalapeño-minced; 1 tbsp Honey; 1 tsp Lime juice

⏱50 min

👥4

🔥500 cal

Medium

🍽️Tex-Mex

A step up from the standard version, using a slightly more complex ancho rub and a more balanced mango salsa. Includes a quick honey-lime glaze.

4 Salmon fillets (6 oz each), skin on

1 tsp Salt

1/2 tsp Black pepper

2.5 tbsp Ancho chili powder

1.5 tbsp Brown sugar

See all 16 ingredients ↓

(0 reviews)

⏱50 min

👥4

🔥500 cal

Medium

🍽️Tex-Mex

A step up from the standard version, using a slightly more complex ancho rub and a more balanced mango salsa. Includes a quick honey-lime glaze.

#Salmon #Ancho #Mango Salsa #Baked #Glaze

Instructions

Preheat oven to 400°F (200°C).
In a small bowl, combine all Ancho Rub ingredients.
Pat Salmon fillets dry and season with salt and pepper.
Rub the Ancho Rub evenly over the top of each Salmon fillet.
Place Salmon fillets, skin-side down, on a baking sheet lined with parchment paper.
Bake for 12-15 minutes, or until Salmon is almost cooked through.
While Salmon is baking, prepare the Mango Salsa. In a medium bowl, combine all Mango Salsa ingredients. Mix well.
Whisk together Honey-Lime Glaze ingredients in a small bowl.
Brush Honey-Lime Glaze over Salmon during the last 2 minutes of baking.
Serve Salmon topped with Mango Salsa.

Ingredients

4 900 g Salmon fillets (6 oz each), skin on
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
2.5 tbsp 37.5 mL Ancho chili powder
1.5 tbsp 22.5 mL Brown sugar
1 tsp 5 mL Garlic powder
1 tsp 5 mL Cumin
1/2 tsp 2.5 mL Smoked paprika
1/4 tsp 1.25 mL Cayenne pepper
1.5 360 g Mango-diced
1/4 50 g Red onion-diced
1/3 cup 80 mL Cilantro-chopped
2 tbsp 30 mL Lime juice
1/2 1 Jalapeño-minced
1 tbsp 15 mL Honey
1 tsp 5 mL Lime juice

Equipment

Baking sheet
Parchment paper
Small bowl (2)
Medium bowl
Whisk

Instructions

Preheat oven to 400°F (200°C).
In a small bowl, combine all Ancho Rub ingredients.
Pat Salmon fillets dry and season with salt and pepper.
Rub the Ancho Rub evenly over the top of each Salmon fillet.
Place Salmon fillets, skin-side down, on a baking sheet lined with parchment paper.
Bake for 12-15 minutes, or until Salmon is almost cooked through.
While Salmon is baking, prepare the Mango Salsa. In a medium bowl, combine all Mango Salsa ingredients. Mix well.
Whisk together Honey-Lime Glaze ingredients in a small bowl.
Brush Honey-Lime Glaze over Salmon during the last 2 minutes of baking.
Serve Salmon topped with Mango Salsa.

Nutrition per serving

Calories 500

Ratings & Reviews

0 reviews

Chili's Ancho Salmon

Chili's Ancho Salmon

Ratings & Reviews

Comments

You May Also Like