Mango salsa is a very popular topping for grilled fish in restaurants, but not as common at home, which is a shame since it's so easy to do well. The tropical and tangy topping is a perfect match with smoky fish.
- For the Mango Salsa:
- 1 ripe mango (peeled, seeded, and diced small, about 1 1/2 cups)
- 2 tablespoons red bell pepper, (diced fine)
- 2 tablespoons red onion (finely diced)
- 1 tablespoon jalapeño (seeded and finely diced)
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro (chopped)
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon cumin
- Optional: pinch of cayenne
- Dash of kosher salt to taste
- 6 (6-7 ounce) salmon fillets (boneless and skinless)
- 2 teaspoons kosher salt
- 2 teaspoons vegetable oil
- Garnish: lime wedges
- In a medium bowl, combine the mango, red bell pepper, red onion, jalapeno, lime juice, cilantro, rice vinegar, olive oil, cumin, and cayenne.
- Season to taste with salt.
- Cover and set aside. Let the mixture sit out at room temperature for 30 minutes before serving.
- Toss before using.
- Brush the salmon fillets lightly with the vegetable oil, and generously season both sides with salt.
- Preheat a gas grill to medium-high or prepare a moderately high charcoal fire.
- Grill the salmon for five to seven minutes per side until lightly charred and cooked to your desired doneness.
- Serve the salmon with the mango salsa and lime wedges.
Recipe Notes and Tips
• The mango salsa is also great served with grilled chicken and pork.
|Nutritional Guidelines (per serving)|