Description

A quick 25-minute dish featuring fresh mango salsa over perfectly cooked salmon. The tropical sweetness and zesty crunch transform flaky fish into a vibrant main course. Ideal for weeknight dinners or elegant gatherings.

Ingredients

Scale

1–2 cups diced ripe mango flesh
1/4 cup finely diced red onion
1/4 cup diced red bell pepper (or jicama/cucumber for crunch)
2–3 tbsp chopped fresh cilantro (or parsley/mint)
1 minced jalapeño (or mild bell pepper)
2 tbsp freshly squeezed lime juice
1–2 tbsp avocado oil (or olive oil)

Instructions

Dice mango, onion, pepper, and jalapeño
Combine with lime juice and cilantro in a bowl
Pat salmon fillets dry with parchment paper
Drizzle olive or avocado oil on both sides of fillets
Grill or sear salmon skin-side down over high heat (5-6 minutes)
Top with chilled mango salsa before serving

Notes

Use golden mango for sweetness or green mango for tartness
For seedless crunch, remove bell pepper seeds
Serve with jasmine rice or as-is for high-protein meals
Jalapeño seeds intensify heat; adjust accordingly

Prep Time: 15
Cook Time: 12
Category: DINNER
Method: Grilling
Cuisine: Latin-Pacific Fusion

Nutrition

Serving Size: 1 salmon fillet with salsa
Calories: 320
Sugar: 12g
Sodium: 300mg
Fat: 18g
Saturated Fat: 3g
Carbohydrates: 20g
Fiber: 2g
Protein: 28g
Cholesterol: 55mg