Healthy Recipes




You’ll Love This Salmon with Mango Salsa Recipe


You’ll Love This Salmon with Mango Salsa Recipe

Many families are actively trying to introduce more seafood into their diet. Seafood is a great source of protein and a variety of vitamins and minerals. Unlike some meats, it doesn't contain a lot of fat or calories. All around, seafood is an excellent choice for anyone looking to eat healthy.

Among all the types of seafood out there, salmon is among the most popular. It's highly accessible, whether fresh or frozen. It has a relatively mild and neutral taste, allowing it to adapt to a wide variety of recipes. And, it's generally fairly affordable.

This salmon with mango salsa recipe is a fantastic way to enjoy seafood. It isn't complicated or expensive to make. It deserves a spot among the other great grill recipes you have on hand for your family. The mango salsa will introduce a burst of tropical flavors in every bite, giving your family an experience they won't soon forget.

When purchasing your salmon, try to buy it from a sustainable source. Some fisheries and farms engage in practices that are very harmful to the environment. If we want to continue enjoying seafood, we need to promote practices that are sustainable. It may take a little more time and effort on your part, but it's worth it.

Salmon with Mango Salsa


4 6- to 8-ounce fresh or frozen salmon fillets (with skin), 1 inch thick
2 tablespoons sugar
1½ teaspoons finely shredded lime peel
¾ teaspoon salt
¼ teaspoon cayenne pepper
1 large ripe mango, peeled, seeded, and cut into thin bite-size strips
½ of a medium cucumber, seeded and cut into thin bite-size strips
2 green onions, sliced
3 tablespoons lime juice
1 tablespoon snipped fresh cilantro or 2 teaspoons snipped fresh mint
1 small jalapeno pepper, seeded and chopped
1 clove garlic, minced


1. Thaw fish, if frozen. Rinse fish; pat dry. Place fish skins side down in a shallow dish.

2. For rub, in a small bowl stir together sugar, lime peel, ½ teaspoon of the salt, and the cayenne pepper. Sprinkle run evenly over fish; rub in with your fingers. Cover and marinate in the refrigerator for 4 to 24 hours.

3. Meanwhile, for salsa, in a medium bowl combine mango, cucumber, green onions, lime juice, cilantro, jalapeno pepper, garlic, and remaining ¼ teaspoon salt. Cover and chill until ready to serve.

4. In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place fish skin side down on the greased grill rack directly over drip pan, tucking under any thin edges. Cover and grill for 20 to 25 minutes or until fish flakes easily when tested with a fork. If desired, remove skin from fish. Serve fish with salsa.

Serves 4
Serving size: 1 fillet

Per serving
Calories: 352
Total Fat: 15 g
Sat: 3 g
Protein: 37 g
Carb: 18 g
Fiber: 2 g
Cholesterol: 105 mg
Sodium: 520 mg

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