|Nutritional Guidelines (per serving)|
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
1. Make the salsa: 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.
2. Brush the salmon fillets lightly with the vegetable oil, and generously season both sides with salt.
3. Preheat a gas grill to medium-high or prepare a moderately high charcoal fire. Grill the salmon for 5 to 7 minutes per side until lightly charred and cooked to your desired doneness.
4. 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.