Grilled Salmon with Mango Strawberry Salsa

Grilled Salmon with Mango Strawberry Salsa

Mairlyn Smith, the co-author of two of my books, introduced me to mango salsa.  Since then I have become a huge fan and have experimented with many versions.  I love it served over grilled fish, especially salmon.  This mango-strawberry combo is especially wonderful.  Try it today and serve it to company the next time they visit.  I’m not sure there is a more delicious way to enjoy salmon!  Enjoy!

Serves 4

Fish Ingredients:

4 salmon fillets (about 3.5 oz/100 g each)

Juice and grated peel (zest) of 1 lime

1 tsp (5 mL) extra virgin olive oil

1 clove garlic, minced

¼ tsp (1 mL) freshly ground pepper

¼ tsp (1 mL) salt (optional)

Salsa Ingredients:

1 ½ cups (375 mL) diced mango

¾ cup (185 mL) diced strawberries

1 green onion, chopped (including the green part)

3 tbsp (45 mL) chopped fresh cilantro

Juice and grated peel (zest) of 1 lime

Directions:

  1. Marinate the salmon.  In a medium bowl, whisk together the lime zest and juice, olive oil, and garlic.  Add the salmon, turning once to coat.  Marinate for about 30 minutes to 1 hour.
  2. In a small bowl, combine all the salsa ingredients.  Let sit at room temperature, covered, until serving time.   
  3. Preheat the grill to medium heat.  Spray with non-stick vegetable oil.  Place the salmon on the grill and season lightly with salt (if using) and pepper.  Close the lid and cook for 3 to 5 minutes per side (depending on the thickness of each fillet) or until the fish flakes easily with a fork. 
  4. Transfer the salmon to four serving plates and top with equal amounts of the salsa.  Serve with brown rice or quinoa. 

Tips: 

  • For the salsa, I recommend using Ataulfo mangos (they have the fully yellow skin).  You’ll need two of them for this recipe.  If you want to kick things up a notch, add 1 finely diced jalapeno pepper, including some of the seeds (adding a few shakes of dried red pepper flakes is another option).  
  • If you don’t want to grill the salmon, simply bake it in the oven at about 425°F (220°C) for about 10 to 15 minutes or until it flakes easily with a fork.

Nutritional Information Per Serving (1 fillet with about ½ cup/125 mL salsa):  233 calories, 10 g fat, 2 g saturated fat, 14 g carbohydrates, 10 g sugars, 2 g fibre, 22 g protein, 208 mg sodium

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