Salmón al Chipotle con Salsa de Sandía y Mango

Ingredientes

• salmon 4.00 sockeye salmon fillets 4 (4 ounce) fillets
• adobo sauce from chipotle pepper can 0.50 cup chipotle pepper in adobo sauce chopped
• olive oil 1.00 tbsp
• seedless watermelon 2.00 cup small diced
• canned mango packed in water 15.00 oz drained and small diced
• red onion 0.50 small small diced
• jalapeño pepper 1.00 whole minced
• lime 1.00 tsp lime zest
• 2.00 tbsp
• Kosher Salt 0.25 tsp
• black pepper 0.13 tsp
• fresh cilantro 0.25 cup chopped

Preparación

1. 1

   Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Place salmon fillets on the baking sheet.

2. 2

   Finely chop the peppers in adobo sauce and place in a small bowl along with the olive oil

3. 3

   stir to combine. Spread the mixture over each salmon fillet.

4. 4

   Place the baking sheet in the oven and bake for 8-10 minutes

5. 5

   until salmon reads 145°F.

6. 6

   Meanwhile

7. 7

   combine watermelon

8. 8

   mango

9. 9

   red onion

10. 10

    jalapeño

11. 11

    lime zest and juice

12. 12

    salt

13. 13

    pepper

14. 14

    and cilantro in a bowl. Stir to combine salsa.

15. 15

    Divide fish between plates and top with watermelon salsa.