Mango Salsa Salmon Recipes
GRILLED SALMON WITH MANGO SALSA RECIPE
Bright and flavorful, this grilled salmon comes together in just a few minutes. Top it with our tangy mango salsa for a nourishing and delicious dinner!
Provided by Cassie Johnston
Categories Seafood Recipes
Time 25m
Number Of Ingredients 16
Steps:
- Combine all the mango salsa ingredients in a medium-size bowl, tossing well to mix. Taste, and then add additional salt as needed. Store in the fridge while you prepare the salmon.
- Preheat an outdoor grill or a grill pan to medium-high. Oil the grill grates or grill pan liberally.
- Combine the garlic powder, cumin, sea salt, black pepper, and cayenne pepper in a small bowl. Rub the mixture liberally over the salmon fillets.
- Grill the salmon filets over medium-high heat for 2-3 minutes per side (thicker filets might need a minute or two longer), or until the fish is flaky and opaque.
- Serve immediately, topped with the salsa and a squeeze of fresh lime juice.
Nutrition Facts : Calories 650 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 39 grams fat, Fiber 6 grams fiber, Protein 53 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 712 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
SALMON WITH MANGO SALSA
Add flair to simply cooked salmon with toppings like this fresh mango salsa.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a medium bowl, combine salsa ingredients, season with coarse salt and ground pepper.
- Heat broiler. Season salmon fillets with salt and pepper. Arrange salmon on a rimmed baking sheet, broil 4 inches from heat source until filets are opaque throughout, 8 to 10 minutes.
- To serve, place fillets on serving plates, and spoon salsa over fish. Garnish with cilantro sprigs, if desired.
Nutrition Facts : Calories 294 g, Fat 11 g, Fiber 1 g, Protein 34 g
BAKED SALMON WITH MANGO SALSA
I found this in World Jewish Digest by Rachel Burstyn as part of her article "The 411 on an Easy Fast". This was really yummy. Even with a store bought salsa it was still great.
Provided by baezus
Categories Kosher
Time 22m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make the mango salsa: combine all ingredients in a small bowl, and refrigerate for about 20 minutes.
- For the baked salmon: preheat oven to 400 degrees.
- Place fillets on a baking sheet lined with parchment paper.
- Season each fillet with a pinch of salt, pepper, and a large pinch of garlic powder.
- Cover with seasame seeds.
- Bake for 10-12 minutes.
- Serve with mango Salsa.
GRILLED SALMON WITH SPICY MANGO SALSA
Toss diced mango with habanero, lime and cilantro for a spicy relish for gorgeous grilled salmon.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat a grill to medium-high heat.
- Crush the garlic clove, sprinkle with a pinch of salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with the cilantro, oil, habanero, mango, lime juice and scallions in a medium bowl. Season with salt and as much of the remaining habanero as desired for spiciness. Set aside.
- Pat the fish dry and sprinkle with salt and pepper. Lightly oil the grill grates. Place the salmon, skin side-up, on the grill and cook until well-marked, 3 to 4 minutes. Turn the salmon and continue to cook until the fish is just cooked through, about 3 to 4 minutes more.
- Serve the salmon with the salsa and a lime wedge.
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- Season salmon with kosher salt on both sides and place, flesh side up, in a casserole dish deep enough to hold the marinade (I used this dish).
- Make the marinade. In a bowl, add extra virgin olive oil, lemon juice, mint, garlic, spices, and salt. Whisk to combine.
- Pour marinade over the salmon and let sit in room temperature for 20 minutes (or, if you have the time, cover and refrigerate for 2 hours.)
- Meanwhile, make the mango salsa. In a bowl, add mangoes, cucumber, fresh mint, red onions, and lemon juice. Toss to combine. Set aside for now. (If you don't plan to eat for a few hours, cover salsa and refrigerate until ready to use.)
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