Recipe of the Week: Paprika-Coriander Crusted Salmon with Avocado-Mango Salsa

Linnaea KershawJune 10, 2010

Ski news is all well and good and satisfies the ski nerd in us all but since food tends to eventually take up an unbelievable amount of any conversation athlete have, why not incorporate that into the site? So, starting now is a new series with a new recipe every week. You can try them, adapt them, review them, whatever.

We’re also going to run nutritional stats with whatever we cook up so that you know something about what kind of fuel you’re putting into your body to help with those hard workouts.

Finally, if you have or come up with a recipe you really love, send it my way: Be sure to include pictures if you can! At the end of each month, we’ll showcase the most delicious looking stuff and there might even be a prize for best recipe.

And now, without further ado, this week’s recipe:

Paprika-Coriander Crusted Salmon with Avocado-Mango Salsa

The story behind it:

So, I moved into a new place March and was pleasantly surprised to get a gas stove in the deal. The coolest thing with a gas stove, other than it heating up beautifully fast, is the broiler in the bottom where my pots usually live. It totally saved my, well, bacon, when our barbeque ran out of propane on long weekend. Burgers in minutes! Tastes just like charcoal! Haha

Anyway, ran across this recipe in a local paper. I love love love salmon and am always looking for new ways to cook it. Enjoy!


2 1/2 tsp paprika

2 tsp ground coriander

3/4 tsp salt

4 salmon filets

1 large mango, peeled and cut into chunks

1 avocado, peeled and cut into chunks

1 cup canned chickpeas, rinsed and drained

1/3 cup chopped cilantro

1 tsp grated lemon zest

2 tbsp fresh lemon juice

2 tsp olive oil

6 cups of mixed greens, shredded to bite-sized pieces


  1. In a bowl, stir paprika, coriander, and salt.
  2. Take out 2 tsp and sprinkle over salmon, rubbing into the fish.
  3. Put salmon on broiler pan, skin side down. Broil for 5-7 minutes.
  4. Add remaining ingredients to the rest of spice mixture and toss to combine.
  5. Serve salmon and salsa on bed of greens.

Serves: 4

Nutritional Stats on Salmon:

– Salmon is high in protein and omega-3 fatty acids. These acids are essential to the body yet the body does not produce them. They must be obtained from food. Wild-caught cold water fish, like salmon, have a higher percentage of omega-3 than warm water fish.

– Four ounces of salmon has 100 percent of your daily vitamin D intake. Vitamin D is in charge of keeping bones strong and healthy.

– Four ounces also contains over half the amount of your daily need of niacin, selenium, and B12.

– Niacin helps with lowering bad cholesterol and bumping up good cholesterol.

– Selenium works with your thyroid glands, which controls metabolism, the creation of proteins as well as how sensitive the body is to other hormones.

– B12 plays a key role in the normal functioning of the brain and nervous system.

– Salmon has also been linked in studies to help prevent skin cancer, protection against heart disease, sunburns, childhood asthma, Alzheimer’s and age-related cognitive diseases, control blood pressure and reduce depression.

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Linnaea Kershaw

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