Grilled Salmon with Mango Peach Salsa
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
329 kcal
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Course
Main Course
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Cuisine
American
Grilled Salmon with Mango Peach Salsa
Description
Grilled Salmon with Mango Peach Salsa features salmon filets seasoned with salt, black pepper, and olive oil, then cooked over a high heat grill until just flaky. The grilling process imparts crisp grill marks and seals in moisture, ensuring the fish is juicy rather than dry. Accompanying the salmon is a fresh salsa combining diced peaches and mango, chopped red onion, cilantro, minced jalapeño, and a squeeze of lime juice. This salsa adds a vibrant contrast with its mix of sweetness and mild heat. Optional honey drizzled onto the salmon after grilling enhances the flavor with a gentle sweetness.
The recipe captures a balance of textures and flavors: the firmness and slight smokiness of the salmon paired with a bright, colorful salsa that is both sweet and mildly spicy. The simplicity of the seasonings lets the quality of the salmon and the salsa ingredients shine through without overpowering either element.
This dish works well as a main course for a light dinner or lunch, ideally accompanied by simple sides such as steamed vegetables, rice, or a fresh green salad. The mango peach salsa can also serve as a versatile topping for other grilled fish or poultry recipes.
Ingredients
For the Mango Peach Salsa:
- 3 peach peeled and diced
- 1 Mango peeled and diced, large ripe
- 1/2 cup onion red, chopped
- 1/3 cup cilantro chopped
- 1 jalapeno pepper seeded and minced
- lime juice of 1 large
- kosher salt to taste
For the Salmon:
- 4 salmon about 1 inch thick, 6-8 ounce pieces
- olive oil for coating salmon
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- honey for drizzling, optional, hot honey or regular honey
Instructions
- First make the salsa. In a medium bowl, combine the peaches, mango, red onion, cilantro, jalapeño, lime juice, and salt. Gently stir and set aside.
- Pat the salmon with a paper towel to remove excess moisture. Rub each piece of salmon with oil and sprinkle generously with salt and black pepper.
- Preheat grill to high heat of 450-500 degrees F. Clean grill well and oil the grates with an oil-soaked paper towel.
- Place salmon filets directly on the grill, skin side down. Close the lid and grill for 5 to 6 minutes. Check with a metal spatula, if the salmon has nice grill marks and comes off the grill easy, you can go ahead and slowly flip it over.
- Cook for another 2 to 4 minutes, cooking time will vary depending on the thickness of your salmon. The salmon is done when it flakes easily with a fork. Don’t overcook.
- Transfer to a platter and drizzle with a little hot honey or honey, if using. Let rest for 5 minutes. Remove the skin from the salmon and serve with mango peach salsa.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 35g | 70% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 91mg | 4% |
| Potassium | 1102mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 1123IU | 22% |
| Vitamin C | 29mg | 32% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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