Grilled Salmon with Mango Salsa
Are you looking for a dish that is full of flavor and looks amazing as well? Well, look no further!
The mango and other salsa ingredients incredibly complement the salmon, and this combination is both healthy and appetizing. The key to this dish is to let the mango salsa refrigerate overnight. The ingredients mix well, and the taste is sweet on top of your grilled salmon.
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Ingredients / Directions: Printable PDF
- 1 large Mango, ripe yet firm
- 1 Red Bell Pepper, diced (1/4 cup)
- 1 medium Jalapeno, seeds removed and diced
- 1 small Red Onion, diced finely, (1/4 cup)
- 1 Tablespoon Lemon Juice
- Fresh Cilantro, just a few leaves chopped
- Salt, to taste
- Sugar, if mangoes need to be sweetened
- 2 Salmon Filets, skin removed
- 1 Tablespoon Olive Oil
- 1 Tablespoon Lemon Juice or 2 lemon wedges
- Ground Pepper
- Garlic Powder
- Prepare the mango by cutting it into small pieces and place in a bowl. Then, cut the jalapeno in half and remove the seeds (If you want your salsa to have an extra kick, add a few of the seeds to the bowl). Chop the jalapeno into small pieces and add to the bowl. Finally, dice the red bell pepper (removing seeds) and red onion, then add to the bowl.
- Add the remaining lemon juice, cilantro, salt, and sugar (if necessary) to the bowl. Stir together.
- Cover the bowl and place in the refrigerator for a few hours. For best results, refrigerate overnight. This allows all the ingredients to blend together and makes for a better salsa.
- Pre-heat grill to 350-375 degrees (medium-high for grills without temperature indicator).
- Using a basting brush, lightly coat both sides of fish with olive oil. Sprinkle fish with ground pepper and garlic powder. Top with fresh lemon juice.
- Once grill is pre-heated, place fish on grill and cook for 10-12 minutes or until edges of fish become slightly firm. Do not turn fish; cook on the same side for entire grilling period. Remove with spatula.
- Top salmon with salsa and enjoy!