Sort ingredients
alizarinazure
QR Code
Listen
Pdf
In a shallow bowl large enough to store cubed salmon, combine achiote, salt, lemon juice and olive oil. Mix to combine and toss in the salmon cubes to coat. Refrigerate for 20 minutes.
To make the mango salsa: combine diced mango, tomato, red onion and cilantro. Toss well and keep cool until ready to serve.
In a large non-stick pan, heat vegetable oil (enough to coat the bottom of the pan). Once hot, toss in the salmon bites along with the marinade. Let sit in the pan without touching to cook and crisp up the bottom side For about 5 minutes. Flip, add the honey and continue to cook until the salmon is cooked to your licking. Season with sesame seeds if desired.
Remove from the pan and plate directly into your dish. Top with mango salsa and serve alongside your favourite salad or choice of side. Enjoy!