Screaming Chimp Chilli Sauce Ltd
Screaming Chimp Chilli Sauce Ltd

🌶️ Mango & Papaya Chilli Glazed Salmon with Coconut Rice and Mango Salsa

Mango & Papaya Chilli Glazed Salmon

(serves 2)

Ingredients

For the salmon and glaze

  • 2 salmon fillets (about 150-200g each)

  • 2 tbsp Screaming Chimp Mango & Papaya Chilli Sauce

  • 1 tbsp soy sauce (or tamari)

  • 1 tsp sesame oil

  • 1 garlic clove, minced

  • Salt & pepper to taste

  • 1 tsp lime juice

For the coconut rice

  • 150g jasmine rice (or other fragrant rice)

  • 200ml coconut milk

  • 100ml water

  • Pinch of salt

For the mango salsa

  • ½ ripe mango, diced

  • ½ small red onion, finely diced

  • ½ red bell pepper, diced

  • A small handful of fresh coriander (chopped)

  • Juice of ½ lime

  • Salt & pepper

Method

Prep the rice

  1. Rinse the jasmine rice.

  2. Combine rice, coconut milk, water, and a pinch of salt in a small saucepan. Bring to a simmer, then reduce heat to low, cover, and cook for ~12-15 minutes until the rice has absorbed the liquid. Remove from heat and fluff with a fork.

Make the glaze

  1. In a small bowl, mix the Screaming Chimp Mango & Papaya Chilli Sauce with soy sauce, sesame oil, minced garlic, and lime juice.

Cook the salmon

  1. Season the salmon lightly with salt & pepper.

  2. Heat a non-stick skillet over medium-high heat. Add a small amount of oil.

  3. Place salmon fillets skin-side down (if they have skin), cook for ~3-4 minutes.

  4. Flip, brush generously with the glaze, and cook for another 2-3 minutes (or until cooked to your liking), brushing again with glaze to build up flavour.

Make the mango salsa

  1. In a bowl, combine diced mango, red onion, bell pepper, and coriander.

  2. Squeeze over lime juice, season with salt & pepper. Mix gently.

Assemble & serve

  1. Serve the salmon over coconut rice.

  2. Spoon mango salsa on the side or over top.

  3. Drizzle extra Mango & Papaya Chilli Sauce if you want more sweetness or heat.

Tips & Variations

  • Swap salmon for shrimp, chicken breast, or tofu if you prefer.

  • For more heat, add sliced fresh chilli or a pinch of chilli flakes to the glaze.

  • You could also roast or grill the salmon under a broiler for a slight char.

  • If you prefer a crunch, add cucumber or mango salsa onto shredded cabbage for some texture.

🌶️ Mango & Papaya Chilli Glazed Salmon with Coconut Rice and Mango Salsa | Blog | Screaming Chimp Chilli Sauce