We still had a bit of salmon in the freezer from my Whole Foods expedition a few weeks back, so we wanted to try something new with them. We had mangoes in the fridge from our recent HEB trip (3 for $1), so this was something we wanted to try. The weather was cooperating, so we decided to make these on the grill – which worked really well!
When I looked at the recipe, I thought it needed a little *something* so I added my own twist with the cumin and ancho chile powder. The result? It was a big hit, and John wants to buy more salmon so that we can make it again!
Salmon with Mango Salsa
Adapted from Whole Foods
4 (6 ounce) sockeye salmon fillets
canola oil spray (I use my misto)
1/4 teaspoon freshly ground black pepper
1 teaspoon fine sea salt, divided
1/4 tsp cumin
1/4 tsp ancho chile powder
3 medium mangoes, preferably Ataulfo (also called Champagne mangoes), peeled, pitted and diced
1 fresh jalapeño pepper, seeded and finely chopped, or to taste (I left my seeds in, but you can remove them if desired)
1 shallot, finely chopped
1 1/2 tablespoon lime juice
1/4 cup chopped fresh cilantro, plus more for garnish
1. Preheat oven to 425°F or preheat grill to medium.
2. Spray salmon flesh with canola oil spray and sprinkle with pepper, 1/2 teaspoon salt, cumin, and ancho chile powder. Place salmon skin-side down in an 8-inch square baking dish (or place on hot, oiled grill). Bake or grill for 6-10 minutes, until cooked through.
3. Meanwhile, in a medium bowl, combine mangoes, jalapeño, shallot, lime juice, remaining 1/2 teaspoon salt, and 1/4 cup chopped cilantro.
4. Sprinkle mango mixture over cooked salmon, and sprinkle with additional cilantro.
Total Fat: 14.6 g
Cholesterol: 105.4 mg
Sodium: 666.4 mg
Total Carbs: 16.9 g
Dietary Fiber: 0.9 g
Protein: 37.3 g