Salmon with Mango Salsa Recipe
User Reviews
4.6
14 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
15 mins
-
Total Time
50 mins
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Servings
6 Servings
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Calories
125 kcal
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Course
Main Course
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Cuisine
Caribbean
Salmon with Mango Salsa Recipe
Report
Experience a burst of flavors with our Salmon with Mango Salsa, where the sweetness of mangoes beautifully balances the fiery habanero salsa for a truly tantalizing dish!
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Ingredients
For the salmon
- 1 1/2 pounds salmon skin-on filet
- 1/3 cup orange juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt sea salt
- 1/4 tablespoon black pepper
- 1/4 tablespoon cumin
- 3 tablespoons olive oil
For the salsa
- 1 habanero pepper stemmed and seeded, small, dried
- 2 Mango peeled, pitted and finely diced
- 1 onion finely chopped, small, white
- 1 cup grape tomato quartered
- lime juice of 1
- 3 tablespoons cilantro fresh, chopped leaves
- 1/8 teaspoon salt sea salt
Instructions
- Pat salmon fillets dry with a paper towel. Combine orange juice, garlic powder, salt, pepper, cumin, and oil in a zipper-close bag. Add the salmon fillet and gently turn to coat. Set aside in the fridge for 30 minutes.
- Meanwhile, soak the dried habanero in hot water for 15 minutes to soften. Transfer to a cutting board and mince. Place in a medium bowl along with diced mango, onion, and tomato. Add lime juice, cilantro, and salt. Toss to combine. Refrigerate salsa until ready to serve.
- Preheat an outdoor grill to medium heat. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they can make food taste like lighter fluid. Aim for medium heat – if your grill lid has a thermometer built into the lid, it should read about 350 degrees Fahrenheit (about 177 degrees Celsius). Grill salmon skin side down for 10 minutes per inch of thickness. Turn and cook on the second side until the fish flakes easily with a fork.
- Serve topped with habanero mango salsa.
Equipments used:
Notes
- Store leftover Salmon with Mango Salsa in separate airtight containers in the refrigerator. The salmon will stay good for up to 3 days, while the salsa is best consumed within 2 days for optimal freshness. Freezing is not recommended, as it can significantly alter the texture of both the salmon and the salsa.
- To reheat the salmon, gently warm it in a pan over low heat or the oven at a low temperature, but avoid microwaving as it can dry out the fish.
Nutrition Information
Show Details
Serving
1serving
Calories
125kcal
(6%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
246mg
(10%)
Potassium
249mg
(5%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
1015IU
(20%)
Vitamin C
39mg
(43%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 125kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 246mg | 10% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 1015IU | 20% |
| Vitamin C | 39mg | 43% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
14 reviews
Excellent
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