Abingdon Olive Oil Co. – Recipe Blog

At Abingdon Olive Oil Company, we’re passionate about bringing bold, tropical flavors to your table with minimal effort, and our Summer Citrusy Salmon is a perfect addition to our 30-Minute Meals Series. This dish features tender salmon marinated in a zesty blend with AOOC Mango Balsamic and AOOC Jalapeño Olive Oil, paired with a vibrant mango salsa that’s bursting with fresh ingredients. Served over fluffy white rice, it’s a quick, healthy meal for two that transports you to a sunny paradise in just 30 minutes!

Why AOOC Ingredients Shine

AOOC Mango Balsamic is the star of this recipe, adding a sweet, tropical tang to both the salmon marinade and the mango salsa, creating a cohesive flavor profile that’s bright and refreshing. AOOC Jalapeño Olive Oil brings a subtle, spicy kick to the marinade, perfectly balancing the sweetness of the mango and maple syrup. These premium ingredients elevate the dish, making it a standout for a cozy dinner for two or a special summer meal.

A Tropical Escape on Your Plate

This Summer Citrusy Salmon is a celebration of vibrant flavors and textures for two. The salmon, glazed with a sweet-spicy marinade, gets a beautiful sear on the Blackstone grill, locking in juiciness and a slightly caramelized exterior that’s irresistible. Cooking on the Blackstone grill gives the salmon a perfect char while keeping it tender inside—just 4-5 minutes per side does the trick! The mango salsa, packed with fresh mango, avocado, and a hint of jalapeño, adds a burst of freshness, while the fluffy white rice ties it all together, soaking up the flavors for a satisfying, balanced meal. Whether you’re planning a date night or craving a quick, healthy dinner, this recipe delivers.

Tips for Perfect Summer Citrusy Salmon

• Grill Prep: Lightly oil the Blackstone grill with AOOC Jalapeño Olive Oil to prevent sticking and add an extra layer of flavor to the salmon.
• Rice Options: Swap jasmine rice for basmati or brown rice for a nuttier flavor. Adjust cooking times as needed.
• Salmon Doneness: Avoid overcooking the salmon to keep it tender. Check for an internal temperature of 145°F.
• Salsa Variations: Add diced pineapple or red bell pepper to the salsa for extra sweetness or color.
• Spice Level: Adjust the jalapeño in the salsa or sriracha in the marinade to control the heat.
• Make Ahead: Prepare the mango salsa and marinade up to a day in advance. Store the salsa in the fridge and assemble just before serving.

Pairing with AOOC Flavors

Enhance this dish with other AOOC products for a twist:

• Persian Lime Olive Oil & Coconut Balsamic: Swap AOOC Jalapeño Olive Oil for AOOC Persian Lime Olive Oil in the marinade and use AOOC Coconut Balsamic in the salsa for a citrusy, tropical twist.
• Jalapeño Olive Oil & Mango Balsamic: Double down on the recipe’s flavors by pairing AOOC Jalapeño Olive Oil with an extra drizzle of AOOC Mango Balsamic over the finished dish for a spicy-sweet finish.

Continue to Content

Yield: 2 servings

Summer Citrusy Salmon with Mango Salsa

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Savor this Summer Citrus Salmon for two from AOOC’s 30-Minute Meals Series, featuring Mango Balsamic-glazed salmon, vibrant mango salsa, and white rice. A quick, healthy, tropical dinner!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

For the Mango Salsa:

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• 1 ripe mango, diced
• 1/2 small red onion, finely chopped
• 1/2 avocado, diced
• 1/2 jalapeño, minced (seeds removed for less heat)
• 1/2 cucumber, diced
• 3 tablespoons chopped fresh cilantro
• Juice of 1/2 lime
• 1/2 tablespoon AOOC Coconut OR Alfoos Mango Balsamic
• Pinch of kosher salt

For the Salmon Marinade:

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• 2 salmon fillets (about 3/4 pound total)
• 1/2 teaspoon sriracha
• 1 tablespoon maple syrup
• 1/2 teaspoon minced garlic
• 1 tablespoon soy sauce (or coconut aminos for gluten-free)
• 1/2 tablespoon AOOC Persian Lime OR Jalapeño Olive Oil
• 1/2 tablespoon AOOC Coconut OR Alfoos Mango Balsamic
• 1/2 teaspoon Basiks Key West Citrus Seasoning Blend
• 1/2 tablespoon chopped fresh cilantro (for garnish)

For the White Rice:

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• 1 cup jasmine rice, rinsed and drained
• 2 cups water
• 1/4 teaspoon kosher salt

Instructions

1. Prepare the Mango Salsa:
   – In a medium bowl, combine diced mango, red onion, avocado, jalapeño, cucumber, and cilantro.
   – Add lime juice, AOOC Balsamic, and a pinch of salt. Stir gently to combine.
   – Set aside at room temperature to let the flavors meld while preparing the rest of the dish.
   
2. Cook the White Rice (Stovetop Method):
   – In a small saucepan, combine rinsed jasmine rice, water, and salt.
   – Bring to a boil over medium-high heat, then reduce to a low simmer. Cover and cook for 15-17 minutes, or until the water is absorbed and the rice is tender.
   – Remove from heat, let sit covered for 5 minutes, then fluff with a fork and keep warm.
   
3. Marinate the Salmon:
   – In a small bowl, whisk together sriracha, maple syrup, minced garlic, soy sauce, AOOC Olive Oil, AOOC Balsamic, and Basiks Key West Citrus Seasoning Blend.
   – Place salmon fillets in a shallow dish or resealable bag. Pour the marinade over the salmon, ensuring both pieces are coated. Let marinate for 10–15 minutes while preheating the oven.
   
4. Cook the Salmon (Blackstone Grill Method):
   – Preheat your Blackstone grill to medium heat (about 375°F). Lightly oil the griddle surface with a bit of AOOC Jalapeño Olive Oil to prevent sticking.
   – Remove the salmon from the marinade (reserve the marinade) and place the fillets skin-side down on the grill.
   – Cook for 4-5 minutes, then carefully flip and cook for another 3-4 minutes, or until the salmon is just cooked through and flakes easily with a fork (internal temperature should reach 145°F).
5. Cook the Salmon (Oven Method):
   – Preheat the oven to 425°F (220°C). Line a small rimmed baking sheet with parchment paper.
   – Remove salmon from the marinade (reserve the marinade) and place fillets on the baking sheet.
   – Bake for 8–10 minutes, or until the salmon is just cooked through and flakes easily with a fork (internal temperature should reach 145°F).
   
6. Assemble the Dish:
   – Divide the cooked white rice between two plates or bowls.
   – Place a salmon fillet on top of each portion of rice. Drizzle with the thickened marinade.
   – Spoon a generous portion of mango salsa beside or over the salmon.
   – Garnish the salmon with chopped cilantro and serve immediately.
   

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