Mexican ancho chillies are known for their smoky, slightly sweet almost dried fruit flavour rather than their heat. While used in plenty of classic Mexican dishes such as Chile con carne, salsas and sauces for enchiladas and more, we’ve chosen to make an ancho chile based marinade for salmon to go with our style of spicy rice along which is all topped with a spicy, colourful and summery mango and pineapple salsa. 

Cook our delicious Ancho Glazed Salmon in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Ancho Glazed Salmon. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Spicy Rice Paste pot, a Ancho Chilli Glaze pot and a Salsa Seasoning pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Ancho Glazed Salmon in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Spicy Rice Paste
  • Ancho Chilli Glaze
  • Salsa Seasoning

Your shopping list for 2 servings:

  • 2 salmon fillets
  • 120g Basmati rice
  • 1 Red Pepper
  • 1 small red onion
  • 1 avocado
  • 50g fresh mango
  • 50g pineapple chunks (optional)
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Our 20 minute recipe

  1. Get the rice on

    First, heat the oven to 200C/fan 180C/gas 6. 

    Heat some oil in a non-stick, lidded saucepan over medium heat, fry the red pepper and the rice for 2 mins.

    Add the SPICY RICE PASTE and a splash of water to help mix it in, then fry for 2 mins. 

    Mix in 250ml water. Bring it to the boil then reduce the heat to low, cover, and cook for 10-12 mins.

  2. Prepare the salmon

    Sprinkle the ANCHO CHILLI GLAZE over the salmon fillets and press it into the tops and sides. 

    Put the fillets on a lined baking tray and cook in the oven for 8-10 mins.

  3. While the rice and the salmon are cooking, make the salsa

    Mix the red onion, mango and avocado (and pineapple, optional) in a bowl with the SALSA SEASONING

  4. Serve!

    Serve the rice with a salmon fillet and some spicy mango salsa.

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Ancho Glazed Salmon Top Reviews

Karen - 3rd June 2020

Really tasty dish

Darren - 3rd June 2020

The smooth refreshing flavours of the salsa work well with the slight kick you get with the salmon. Then there is the nice moist rice! I would rate this higher than 5* if I could!

Darren - 3rd June 2020

The smooth refreshing flavours of the salsa work well with the slight kick you get with the salmon. Then there is the nice moist rice! I would rate this higher than 5* if I could!

Ben - 3rd June 2020

Lovely flavour. Not as hot as it suggests.

Ben - 3rd June 2020

Lovely flavour. Not as hot as it suggests.

Chris - 31st May 2020

Havent managed to cook rice withoit burning so opted for microwave.. Until today. Was easy to cook enjoyed salmon again today too.. Overall woukd 100% get this again. Tasted amazing combined.

Kirstie - 30th May 2020

Lovely flavours and easy to make. Would recommend to let the avocado ripe first as ours was a bit tough. But was all gorgeous

Kirstie - 30th May 2020

Lovely flavours and easy to make. Would recommend to let the avocado ripe first as ours was a bit tough. But was all gorgeous

Carys - 29th May 2020

Absolitely love this. Refreshing and light for a hot day

Carys - 29th May 2020

Absolitely love this. Refreshing and light for a hot day

MANDY - 26th May 2020

Lovely tasty meal.

MANDY - 26th May 2020

Lovely tasty meal.

Stewart - 25th May 2020

Didn't expect it to be as nice as it was, the side with avocado etc went really well with the salmon

Stewart - 25th May 2020

Didn't expect it to be as nice as it was, the side with avocado etc went really well with the salmon

Victoria - 22nd May 2020

Absolutely loved this so much! Will defo order again.

Victoria - 22nd May 2020

Absolutely loved this so much! Will defo order again.

Samantha - 21st May 2020

A favourite, think I prefer it without the pineapple :)

Claire - 12th May 2020

Delicious! I'll be ordering this one again.

Claire - 12th May 2020

Delicious! I'll be ordering this one again.

Nicola - 11th May 2020

Very nice, took a lot of preparation but was worth it.

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