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)

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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