Grilled Salmon with Mango Salsa
Mangos can be a pain to peel, seed, and dice into chunks. But, here we use frozen Mango Chunks which make the prep way easier and much faster.
Equipment
- Indoor Grill
Ingredients
- 2 pounds Salmon Fillets boneless
- 2 teaspoons Kosher Salt
- 2 teaspoons Canola Oil
For the Mango Salsa:
- 1½ cups Frozen Mango Chunks
- 2 tablespoons Red Bell Pepper diced
- 2 tablespoons Red Onion diced
- 2 tablespoons Jalapeno Pepper diced
- 2 tablespoons Lime Juice
- 2 tablespoons Cilantro chopped
- 1 tablespoon Rice Vinegar
- 1 tablespoon Extra Virgin Olive Oil
- ¼ teaspoon Ground Cumin
- ¼ teaspoon Kosher Salt
Instructions
Make the Salsa:
- Combine all of the Mango Salsa ingredients in a medium bowl. Let sit at room temperature for at least 30 minutes before serving. If making ahead, cover and refrigerate until ready to cook salmon.
Grill the Salmon:
- Brush salmon with oil and season with salt.Preheat grill for medium-high heat. Grill the salmon for 5-7 minutes per side, or until desired doneness.
Nutrition Facts
Grilled Salmon with Mango Salsa
Serving Size
4 ounces cooked salmon
Amount per Serving
Calories
302
% Daily Value*
Fat
16
g
25
%
Saturated Fat
3
g
19
%
Cholesterol
100
mg
33
%
Sodium
374
mg
16
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
31
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 4 servings
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